NO CREAM CREAMY PUMPKIN SOUP

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NO CREAM CREAMY PUMPKIN SOUP

By @Cook.vegetarian

Heads up, this is the best pumpkin soup I’ve ever made! It’s super creamy and effortless, making it perfect for lunch meal preps for the week ahead.

Ingredients:
Serves 4-6
1/4 pumpkin
1 medium sweet potato
1 red onion
1 whole garlic bulb
200 grams cherry tomatoes
2 tablespoons avocado oil
1 tablespoon Italian seasonings
Salt and pepper, to taste
1 1/2 cups soy or oat milk
1/2 cup roasted cashews
Fresh basil, for serving
Pumpkin seeds, for serving
Toasted bread, for serving
Method:
Preheat the oven to 180°C and line a baking tray with parchment paper.
Cut pumpkin and sweet potato into bite-sized pieces. Peel and roughly chop onion.
Peel and discard the papery outer layers of the whole garlic bulb, then cut 1/4 from the top of the cloves. Add the garlic to the tray with the rest of the vegetables and cherry tomatoes.
Drizzle everything with oil and sprinkle with Italian seasonings, salt and pepper.
Place in the oven for 30-40 minutes or until the vegetables are tender and the garlic is soft.
Remove from the oven and let the garlic cool down. You can speed up the cooling process by placing garlic into a bowl with ice for 5 minutes.
Add all the vegetables into a blender, squeeze out the garlic and add in milk and cashews.
Puree the mixture into a creamy texture, adding more milk or water if the soup is too thick.
Garnish with fresh basil and pumpkin seeds.
Serve and enjoy right away or store it in a container to enjoy later in the week. Don’t forget to follow for more recipes!