Vegan pumpkin soup

• pumpkin↗1 medium

  or large squash (about 1½kg)

• rapeseed oil↗1 tbsp tbsp
• allspice½ tsp ground tsp
• onion↗1 large

  finely chopped

• chopped ginger1 tbsp tbsp
• garlic cloves↗2

  crushed

• vegan stock↗1-1.2 litres litres
• vegan white miso↗1 tbsp tbsp
• soya cream↗3 tbsp tbsp

  or coconut yogurt

• coconut flakes↗3 tbsp tbsp
• pumpkin seeds↗3 tbsp tbsp
• red chilli↗1

  deseeded and finely chopped

• coriander½ small bunch of

  chopped

• lime↗1

  zested and juiced

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Peel, deseed and chop the pumpkin into 3cm chunks (reserve the seeds for the relish – see tip). Tip the pumpkin onto a baking tray, drizzle over half the oil, scatter with the allspice and toss well. Season and roast for 30 mins until golden and tender. Meanwhile, toast the coconut flakes for the relish in a dry frying pan over a low heat for a few minutes until lightly golden. Remove from the pan and leave to cool, then stir in the pumpkin seeds, chilli, coriander and lime zest.

2. 2

   Heat the remaining oil in a large saucepan over a medium heat, and fry the onion for 5 mins until tender but not golden. Add the ginger and garlic and fry for another minute, then tip in 1 litre stock and the miso. Put the roasted pumpkin in the pan, then bring to a simmer. Remove from the heat and blend the soup with a stick blender until smooth. If you prefer a thinner soup, add the remaining stock. Return the soup to a gentle simmer, then season well and stir in the lime juice. Ladle into bowls, and serve topped with a swirl of the soya cream and a sprinkle of the relish.