Tuesday, 7 October 2014

'Cheesy' Pumpkin Soup


It's no secret that Autumn is my absolute favorite time of year. I love the colours, the leaves and feeling cosy in knitwear. I always make at least one visit (but usually lots more) to my favorite farm shop at this time of year due to the sheer variety of pumpkins and squashes they sell. Most of them they grow themselves on site.


Small got involved with it this year and as a result is currently obsessed with pumpkins. Here she is in the process of picking 'baby pumpkin'.


The best thing to make with pumpkins? Soup of course! Here is my recipe for lovely hearty soya free and vegan pumpkin soup.....

Ingredients

1 medium pumpkin
1/2 tsp nutmeg
1/2 tsp cinnamon
dash of oil
1 onion
2 cups vegan vegetable stock
1/2 cup nutritional yeast
1/2 carton alpro rice cream


Pre heat your oven to 200C. Cut your pumpkin in half and remove all the seeds from inside. Place on a roasting tray and drizzle with the oil, nutmeg and cinnamon. Bake for around 45 minutes. Once cooled a little remove skin and cut into smaller chunks.
Fry onions until brown then add pumpkin to the pan. Add the vegetable stock and nurtitional yeast and simmer for around 10 minutes.
Add the rice cream at the end once you have removed from the heat. Blend until totally smooth.