Thursday, August 12, 2010

Creamy Vegan Pumpkin Soup



This recipe is delicious and so easy. This is also my first attempt at a video blog post. Probably should have picked a song without swearing- Sorry! :) It's quite rough so here is the finished product:

I love a good, creamy pumpkin soup in witnter <3

As this seems to be my most popular post, I thought I'd type out the instructions just to make it all a little easier. I must say pumpkin soup is so comforting and delicious. It's certainly an Autumn staple.

This recipe serves 4-6 and freezes really well.

Here you go:

Ingredients:
  • Two tablespoons of olive oil.
  • One sliced onion.
  • One chopped clove of garlic.
  • Four cups of chopped pumpkin.
  • Two bay leaves.
  • A sprig of rosemary.
  • One can of coconut cream.
  • One tablespoon of soy sauce.
  • Salt and pepper to taste.
Method:

Heat two tablespoons of olive oil in a pan. Add one sliced onion and one chopped clove of garlic over medium heat.


Add four cups of chopped pumpkin and stir for five minutes.

Add four cups of veggie stock.

Then add two bay leaves and a sprig of rosemary.

Bring to the boil. Turn the heat to low and simmer for 15 minutes.

Add 400 mls (one can) of coconut cream. Bring to the boil and reduce to simmer for ten minutes.

Take out the sprig of rosemary and the bay leaves. Add 1 tablespoon of soy sauce. Blend the remaining ingredients. Add salt and pepper to taste.

3 comments:

  1. I really love this soup! I thought adding soy sauce was a bit odd, but it really added a depth of flavor. I'll certainly be making this one again!

    ReplyDelete
  2. mmmmm, I know what I am making for dinner this weekend! <3

    ReplyDelete
  3. I surely will make this!
    thanks :)

    ReplyDelete