Smoky roast pumpkin soup

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Recipe by Stacey Lum Wan

Ingredients

1 Japanese pumpkin, cubed
2L vegetable stock
400ml can coconut milk
6 tbsp liquid smoke
4 tbsp vegan ‘honey’
3 tbsp seeded mustard
6 garlic cloves, crushed
1 large onion, diced
Olive oil
Dollop of sour cream
Rosemary
Salt & pepper

‘BACON’ COCONUT CHIPS

2 ½ tbsp liquid smoke
1 ½ tbsp maple syrup
3 tbsp tamari
3 cups coconut flakes

Directions

  1. Lightly coat the pumpkin with olive oil, then sprinkle with a pinch of rosemary, salt and pepper. Roast in oven for 30 mins at 200C or until slightly brown.
  2. Add 1 tbsp olive oil to a large pot on high heat. Add onion and garlic then cook for 5 mins or until soft.
  3. Reduce to low heat then add pumpkin, vegetable stock, coconut milk, liquid smoke, ‘honey’ and mustard. Cook for 90 mins, stirring occasionally. Mix the soup with a blender until it has a smooth consistency.
  4. To make the ‘bacon’ chips: Coat the coconut flakes in liquid smoke, maple syrup and tamari. Bake for 15 mins at 180C, flipping a few times to ensure they bake evenly. Top the soup with ‘bacon’ chips, sour cream and pepper.