Vegan Pumpkin Soup
4
55 minutes
With around 8 million pumpkins wasted in the UK every Halloween, this Vegan Pumpkin Soup is the perfect zero‑waste recipe to make the most of this fantastic seasonal vegetable. Whether you’re using the pumpkin flesh scooped out during carving, leftovers after Halloween or a fresh pumpkin bought while supermarkets are overflowing with them, this recipe transforms it into a nourishing, flavour‑packed dish.
Made with creamy coconut milk, this easy vegan autumn soup is lighter than traditional cream‑based versions and has a delicious, subtle coconut twist.
Method
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1
Heat up a large pan and add your Mellow Yellow rapeseed oil. Fry the onions and garlic for a couple of minutes then add your rosemary. Fry for a couple more minutes and then add the pumpkin flesh. Stir well and leave to cook for a couple of minutes.
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2
Once the pumpkin is starting to soften, add your stock and season with salt and pepper. Put the lid on the pan and simmer for around 20 minutes, stirring occasionally, until the pumpkin is cooked through.
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3
Remove from the heat and blend until smooth. Pour in your coconut milk and stir to fully combine, adding more seasoning if needed. Serve with a drizzling of Mellow Yellow rapeseed oil, coconut milk and toasted pumpkin seeds.
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4
To make a pumpkin bowl for serving, rub the inside of your hollowed out pumpkin with Mellow Yellow Rapeseed Oil, salt and pepper and roast at 180°C for 20-30 minutes. Pour the soup in to serve.
Ingredients
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1 kg pumpkin flesh
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2 tbsp Mellow Yellow cold pressed rapeseed oil, plus extra for drizzling
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1 onion, finely chopped
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2 garlic cloves, finely chopped
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500ml vegan vegetable stock
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150ml coconut milk, use the creamy part at the top of the tin
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2 sprigs of rosemary, stalks removed and chopped
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Salt & pepper
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Toasted pumpkin seeds to garnish
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To serve in a pumpkin bowl:
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Hollowed out pumpkin
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Mellow Yellow Rapeseed Oil
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Salt & pepper
