The allure of autumn lies in its colours and flavours, and nothing embodies that more than pumpkins and butternut squash Lovingly formed into a vegan soup. This creamy, heartwarming soup is a tribute to the season's charm. As the evenings get cooler, let's embrace the warmth of this vegan delight, which is a blend of velvety textures and nostalgic autumnal spices.
Recipe:
Serves: 4
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Ingredients:
- 1 small pumpkin, peeled, seeded and diced
- 1 medium butternut squash, peeled, seeded and diced
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 litre vegetable broth
- 400ml can coconut milk (reserve a little for garnish)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh sage leaves for garnish
Method:
1. In a large pot, heat the olive oil over medium heat. Add the onions and sauté until translucent.
2. Introduce the garlic and sauté for a further 2 minutes until fragrant.
3. Incorporate the pumpkin and butternut squash cubes, ensuring they're evenly coated in the onion-garlic mix.
4. Pour in the vegetable broth, followed by the coconut milk. Give it a good stir.
5. Sprinkle in the cinnamon, nutmeg, smoked paprika, salt, and pepper.
6. Once it comes to a boil, reduce the heat and let it simmer until the pumpkin and squash are tender, about 30 minutes.
7. With an immersion blender or in batches in a countertop blender, purée the soup until silky smooth. If you find it too thick, you can add a bit more broth or water.
8. Once blended, let it simmer for an additional 10 minutes, allowing the flavours to meld.
9. Serve hot, garnished with a drizzle of coconut milk and fresh sage leaves.
Additional Tips:
Consider roasting the pumpkin and butternut squash beforehand to deepen their flavours. Simply toss them in a little olive oil, salt, and pepper and roast at 200°C for about 25 minutes or until caramelised.
Allergy information / alternatives:
For those with coconut allergies, oat milk or almond milk can be an excellent alternative, though it might alter the final flavour slightly.
Nutritional Information (per serving):
- Calories: 220 kcal
- Carbohydrates: 48g
- Protein: 5g
- Fat: 7g (Saturated: 4g)
- Fibre: 6g
- Sugar: 8g
- Sodium: 890mg
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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