I want all the cosy comfort food at this time of year. Without having to go and exercise the inevitable extra pounds off in the dismal weather we’re guaranteed. That’s why soup is so perfect for lighter, cosier mealtimes. This Parsnip, Sage and Pumpkin Soup came to be, after I realised we still had our Halloween pumpkins. That, sadly, never got carved.
Great for an autumn or winter lunch, this Pumpkin soup is deliciously creamy. PLUS it’s fully vegan. I decided to serve the soup in the pumpkins for a seasonal twist with a dusting of cracked black pepper. Along with chunky pieces of sourdough bread, smothered in plant butter. We decided to add vegetarian parmesan on top, but vegan alternatives are just as good!
Enjoy at the table, cosied up by the fire, or pack into thermos flasks for long autumn walks in the blustering wind!
2 tablespoons olive oil
1 finely chopped red onion
2 medium pumpkins
2 cloves garlic (finely chopped)
1 can coconut milk
1 can (use the coconut milk can) water
4 parsnips (finely chopped)
1 small cooking apple
1 teaspoon nutmeg
3 tablespoons dried sage
1 teaspoon cinnamon
1 tablespoon cracked black pepper
- Cut your pumpkin at the top, around the stalk to make a lid. Scrape out and dispose of the seeds, then scrape out the flesh until hollow and leave to one side.
- Heat your oil in a large pan over a medium heat and add your onion, garlic, sage, cinnamon, pepper and nutmeg. Cook until your onions are soft.
- Add your pumpkin flesh, parsnips apple and the can of coconut milk and stir through. When the liquid starts reducing, add your can of water.
- Keep stirring on the heat until the vegetables are starting to fall apart, then turn off the heat and blitz with a hand blender until smooth.
- Pour into your hollow pumpkins and serve!
As always, don’t forget to send me a snap on instagram if you decide to give the recipe a try! If you want a little more flavour, add a teaspoon of chilli flakes for a kick of heat!