There seem to be a million and one recipes for pumpkin soup, but I love using the one tray method because it’s so quick and easy. You simply chop the vegetables, put them on a tray, sprinkle on the spices and roast for 25 minutes and then blend them with vegetable stock.
One Tray Curried Pumpkin Soup
Roasting the pumpkin helps to bring out the natural sweetness for a totally delicious soup. Feel free to add in more garlic and spices if you love strong flavours.
- Approx. 750g uncooked pumpkin (or squash)
- 1 head cauliflower
- 2 sticks celery
- 2 cloves of garlic
- 2 tbsp maple syrup or honey
- 2 tsp olive oil
- 1 tbsp cumin powder*
- 1 tbsp garamasala powder*
- 2 tsp ginger powder*
- 1 litre vegetable stock
- 250ml plant-based milk
- Salt and pepper to taste
- * If you don't have these spices you can also use curry powder.
Preheat the oven to 180°c.
Cut the pumpkin into quarters and remove the seeds (you can leave the skin on). Chop the cauliflower into florets and the celery in half. Place all of the veggies (or as many will fit), including the garlic in it’s skin, onto a large baking tray.
Drizzle the maple syrup/honey over the pumpkin and the oil onto the cauliflower. Sprinkle over the spices and cook in the oven for 25-30 minutes until all of the vegetables are soft.
Remove the veg from the oven and leave them to cool.
Once the vegetables have cooled then scrape the pumpkin flesh from the skin and add it to the blender along with the rest of the ingredients. The garlic should be soft and it will pop out of it’s skin easily.
Blend the ingredients to your desired texture. If you are using a blender cup you might need to blend it in batches. Always add a mixture of veggies and liquid so that it blends easily.
Heat the soup on the hob or in the microwave.
Top with yogurt and pumpkin seeds when you’re ready to serve.