Smoky roast pumpkin soup

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
- 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.
- Add 1 tbsp olive oil to a large pot on high heat. Add onion and garlic then cook for 5 mins or until soft.
- 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.
- 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.