The Perfect Pumpkin Soup

Wednesday, October 30, 2019

I've been really getting into cooking lately and I've even perfected some recipes (if I do say so myself). I never used to cook, like, I used to live off pot noodles and cup of soups, especially in work as whenever I finish a shift, I'm far too tired to cook a proper meal. I've been training myself to meal prep and create 3 lots of the same meal to take into work, and then when I have days off, I've got loads more time to cook something for dinner.

Something I've created recently is a vegan pumpkin soup - I say vegan because the original recipe I took inspiration from included dairy and chicken stock, so I simply made it my own, and I thought I'd share the recipe here today.

Ingredients (keep in mind I am creating this soup to last me a few meals, if you only want to try it you will need to cut the quantity of the ingredients by a significant amount):

  • Pumpkin or pumpkin puree (I used 2 tins of pumpkin puree)
  • 1 large table spoon of dairy free butter
  • 2 cups of water
  • 1 onion, diced
  • 4 vegetable stock cubes
  • Lots of paprika 
  • A bit of coriander 
  • A bit of cumin
  • Lots of garlic 
  • Salt and pepper

All you need to do is blend all of the above ingredients in a blender and then boil on the hob until it is boiling! 

That's it! A really simple but delicious recipe that is perfect for the cold, rainy days.

Picture this: a bowl of pumpkin soup, a side of bread and a halloween movie on the TV, doesn't that sound bliss?

Let me know if you recreate this recipe yourself and what you thought! 

1 comment:

  1. I hate that so many pumpkins go to waste at this time of year! Will definitely be using this recipe to make the most of mine!
    Soph - x


Copyright © Toni Joanne. Blog Design by