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Cajun Pumpkin Soup

Cajun Pumpkin Soup

80 min
For 4 servings
  • 1 pcpumpkin
  • 3 tbspCajun spice blend
  • 1 tbspdried sage
  • 2 tbspolive oil
  • 2 pcsonions
  • 3 pcsgarlic cloves
  • 480 mlvegan milk
  • 720 mlhot vegetable stock
  • 50 mllemon juice
  • 2 tspsea salt
  • 1,5 tspblack peppercorns
  • 1 handfulpumpkin seed
  • 15 mlvegan cream
  • 1 pinchchilli flakes
  • 4 pcsToasted bread

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Directions

multi-purpose blade
processor
Slicesy®
chopping blade
Preheat the oven to 180 °C. Peel and core the pumpkin and cut into cubes. Coarsely grind the peppercorns with the bamix® Processor.
Place the pumpkin cubes in a casserole dish with the Cajun spice blend, sage, salt, pepper and 1 tbsp olive oil. Mix everything thoroughly with your hands so that the pumpkin is well coated with the oil and spices. Bake the pumpkin in the oven for about 30 to 45 minutes, or until it is soft. In the meantime, roughly chop the onion and garlic with the bamix® SliceSy® and the chopping blade.
When the pumpkin is baked, place a large saucepan on the heat and add 1 tbsp olive oil. Add the chopped onion and garlic and roast the mixture with 1 pinch of salt for 4 minutes.
Add the roasted pumpkin to the pot, then pour in the vegetable stock and vegan milk. Let the soup simmer for 10 minutes and then blend with the bamix® multi-purpose blade until smooth. If the soup is too thick, add more vegetable stock.
Season the soup to taste. If it needs more flavour, add a little lemon juice. Serve with a few pumpkin seeds, a dollop of vegan cream, 1 pinch of chilli flakes and some toasted bread.
This soup can be kept in the fridge for up to 4 days.
Tip: For an oil-free recipe: cook according to instructions, but replace the olive oil with water.

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