Vegan Creamy Pumpkin Soup - Ramsay Gordon's Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories while still providing creaminess.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Using water is a cost-effective way to reduce sodium.

Slice the pumpkin slightly on the surface to absorb condiments.

Sprinkle rosemary, salt, and black pepper on the pumpkin.

Chop garlic and add it to the pumpkin.

Drizzle olive oil over the pumpkin and bake in the oven at 175°C for 45 minutes.

While the pumpkin is baking, prepare the mushrooms: heat a pan and add 1 teaspoon of oil.

Add 2-3 cloves of garlic to the pan and cook over low heat for 2 minutes.

Add Portobello mushrooms to the pan and stir-fry over medium or high heat for 5-7 minutes, adding half a teaspoon of salt and pepper.

Once the pumpkin is cooked, remove the garlic cloves and scrape the cooked pumpkin from the skin.

Add around 1.5 teaspoons of oil to a pan and add 1 medium chopped onion; cook until translucent over high heat.

Add the cooked garlic back to the pan and stir-fry for a minute.

Add half a teaspoon of nutmeg and the cooked pumpkin to the pan.

Add approximately 400 ml of water to the mixture and let it cook until it starts to boil.

Once boiling, turn the heat to low and add 3-4 tablespoons of cashew cream, mixing well.

Add around 1.5 teaspoons of salt, adjusting to taste, and blend the mixture in two batches until smooth.

Serve the soup with the cooked mushrooms or on its own, garnished with cashew cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens