Vegan Roasted Pumpkin Soup Recipe

Vegan Roasted Pumpkin Soup Recipe

Warm up this November with Zoe-Maia Jarchevska's recipe for a delicious, Autumnal vegan pumpkin soup

Here at Bodyism, we’re all about eating seasonally. So what better way to kick off World Vegan Month then to use all the leftover pumpkin from Halloween to create this wonderfully warming soup. The combination of spices and Autumnal vegetables will ensure you’re nourished from the inside out.

Using in season ingredients that are in their prime in terms of flavour and nutrients ensure that your dishes taste their best. Plus, seasonal produce is able to grow without much assistance of. genetic modifications or pesticides and is more likely to be locally produced, supporting farmers and reducing food mileage.

Although everyone has their own food choices and dietary requirements, it’s worth being aware of the burden certain practices place on our environment. So whilst we believe everyone should have a balanced diet, suitable to their own body and needs, we’ll be spreading the plant based love this month. Incorporating these recipes in to your diet, will satisfy you and the planet all at once!

We hope you enjoy it!

Did you know: Pumpkin is a wonderful source of beta-carotene, which is a precursor nutrient to vitamin A, necessary to support the functioning of our immune system, maintaining healthy skin as well as helping our vision.

ROASTED PUMPKIN SOUP WITH TURMERIC, COCONUT, BASIL AND TOASTED CHICKPEAS

Ingredients

Serves 4

1 Pumpkin

1 can Chickpeas

1 can Coconut Milk

1cm piece Ginger

Chilli (to your taste)

Small handful Basil

2 tsp Turmeric

1 litre Vegetable Stock

3 cloves Garlic

1 Onion

1 tsp Cumin

1 tbsp Curry Powder

1 tbsp Coconut Oil

Sea salt and freshly ground black pepper

pumpkin soup

Method

1. Cut up the pumpkin into chunks and place on a baking dray. Drizzle with olive oil and put in the oven at 180 degrees. Roast until golden brown, approximately 1 hour.

2. On a separate tray, roast the chickpeas with some sea salt, a pinch of cumin and chilli flakes until golden brown, approximately 20 minutes.

3. Chop up the onion into small pieces and in a separate pan, cook until soft. Add the curry powder, turmeric, ginger and garlic. Add to large soup pot when all mixed together and golden.

4. Add the coconut milk and stock to the onion and spice mixture.

5. Once the pumpkin is golden brown, add to the soup mixture. Keep a few roasted chunks of pumpkin to the side to add at the end.

6. Using a handheld blender, blend until smooth or to your preference.

7. Add the roasted chickpeas and pumpkin on top to serve.

8. Enjoy!

Don’t forget to tag us @bodyism in any of your recipe creations!

Recipe by Zoe-Maia, the founder of MAIA well co., a holistic wellbeing company offering health coaching and Pilates classes, events and wellness retreats. After spending years in the corporate world, Zoe-Maia learnt first hand how the high levels of stress, anxiety and burn-out were negatively affecting her health and wellbeing, from both a lifestyle perspective and also a physical perspective. Passionate to make a change to not only her own life, but to the lives of others, she chose to leave the 9-5 lifestyle behind to train as a health coach and Pilates instructor and pursue her passion for holistic wellbeing. She now helps clients to become the healthiest and happiest versions of themselves, through movement related practices and lifestyle change. To find out more, follow @maia.wellco

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