Vegan Roast Pumpkin Curry Soup
Servings Prep Time
6Servings 10minutes
Cook Time
Servings Prep Time
6Servings 10minutes
Cook Time
For the roast pumpkin:
  • 1 small pumpkin about 2kg before it has been seeded and chopped or about 1.5kg after it’s been prepared
  • 3cloves garlicwhole, skins on
  • olive oil
For the soup:
  • 2 stock cubes
  • 1litre boiling water
  • 1tbsp olive oil
  • 1 oniondiced
  • 3cloves garlicminced
  • 4tsp curry powderIf you can, make your own. You can find the recipe here.
  • 1tin full fat coconut milk
  • salt
  • pepper
For the roast pumpkin:
  1. Preheat oven to 200°C.
  2. Chop the top and botttom off the pumpkin, keeping as much pumkpin flesh as possible.
  3. Chop the pumpkin in half and remove all the seeds and stringy bits.
  4. Chop the pumpkin into wedges and arrange on a large baking tray.
  5. Bash the cloves of garlic with the back of your knife and put them in the baking tray, skins and all.
  6. Drizzle with plenty of olive oil and roast for about an hour until soft and starting to caramelise, stirring every 15 minutes or so.
For the soup:
  1. Prepare the stock by adding the cubes to the boiling water and set aside.
  2. Heat the olive oil in a large saucepan.
  3. Add the onion and garlic and fry for 3-4 minutes.
  4. Add the curry powder and fry for a further 2 minutes.
  5. Remove the skins from the garlic cloves in the pumpkin tray then add the roasted pumpkin and garlic mix to the saucepan.
  6. Add the stock and the coconut milk and leave to simmer for five minutes.
  7. Remove from the heat and blend well with a hand blender until nice and smooth.
  8. Season well with salt and pepper to taste.