Pumpkin Soup



  • Half a pumpkin
  • 6 garlic cloves
  • 4 medium onions
  • 3 vegetable stock cubes in 270ml of boiling water
  • 250ml soy milk
  • 500ml extra boiling water
  • Salt
  • Peppercorns
  • Mixed herbs20151024_174651_resized_1


  1. Chop up your onion and pumpkin into medium chunks.
  2. Put all of your ingredients into a big pan and heat up on a medium until your chunks of pumpkin feel soft. This will probably take a while so don’t worry if it seems like it’s taking a while. Don’t forget to stir it regularly.
  3. When everything feels cooked thoroughly add a generous amount of salt, peppercorns and mixed herbs before giving it one final stir.
  4. Put it all in a blender and blend it until you have the texture you like. I had to blend mine in two halves because there was such a large amount of soup.
  5. Finally, pour it into bowls and if you’d like to, you can grate vegan cheese and some extra peppercorn on top to add even more flavour.
  6. Enjoy!


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