Classic Vegan Pumpkin Soup

Experience the luxurious simplicity of this classic vegan pumpkin soup, crafted by roasting seasonal vegetables for a rustic, creamy finish.

Ingredients

• 1 pumpkin
• 1 onion, white
• 1 onion, red
• 1 garlic bulb
• Extra virgin olive oil
• Salt and pepper
• Vegan stock
• Soy milk

Optional/garnish

• Herbs (sage, thyme, oregano, bay leaf)
• Minced ginger
• Roasted pumpkin seeds

Steps

1. Cut the white onion, red onion and garlic bulb in half
2. Add to a baking tray the pumpkin (I used a butternut squash), onions and garlic halves, face up
3. Drizzle the vegetables with olive oil and sprinkle them with salt and pepper
4. Roast the vegetables in the oven at 180°C / 350°F for 1 hour and 20 minutes, or until the pumpkin looks soft enough to peel.
5. Take the vegetables out of the oven to cool down
6. Once the vegetables are cool enough to handle, gently peel off their outer skins. You can scoop the pumpkin with a spoon, and garlic cloves pop out easily now that they are soft.
7. If blending, add the vegetables to your blender. If immersion blending, add the vegetables to a medium-large sized saucepan. Tall sides are great to contain splatter.
8. Add vegan stock, soy milk, and optional ginger, some herbs (except bay leaf) to the vegetables and blend until creamy. Start with small amounts of liquid and add more as you go until the soup is your desired consistency.
9. If adding a bay leaf, stir it into the soup now. 
10. Serve in a bowl and optionally garnish with herbs and roasted pumpkin seeds. 

enjoy!