Vegan Spiced Pumpkin Soup

Tis the season of the pumpkin! Such a wonderful ingredient. This soup recipe uses canned pumpkin because I have some cans knocking about in the cupboard but you can roast your own pumpkin and puree it if you like. Obviously that’s going to take you a bit longer.

Anyway onto this delicious warming and comforting soup!

Vegan Spiced Pumpkin Soup

Vegan Spiced Pumpkin Soup Recipe
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Vegan Spiced Pumpkin Soup

Delicious Autumnal Soup

Course Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author JessicaBakes

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 cans pumpkin puree
  • 350 ml vegetable stock
  • 1 can coconut milk
  • 1 tbsp maple syrup
  • 1-2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp chilli powder or cayenne pepper
  • Salt & pepper to taste

Instructions

  1. 1. Fry the onion, garlic and spices in the olive oil for 2 minutes

  2. 2. Add the pumpkin puree, maple syrup, veg stock and simmer for 5 minutes

  3. 3. Add the coconut milk. Stir on a simmer for 15 minutes

  4. 4. If you want a super smooth soup you can blend then serve with crusty bread

Let me know if you try it!

Jess sig

 

 

Vegan “Scallops”

Happy Monday everyone! Today I have an amazing vegan “scallop” recipe for you. This has got to be a new favourite of mine. I can’t get over how good these are! They are also super easy to make.

I had these with a salad for my lunch today but you could create lots of wonderful dishes with these – risottos, pasta dishes, in a creamy white wine sauce….. Perfect for a simple dinner and also for something a bit more special.

Vegan Scallops recipe

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Easy Vegan Burritos

Vegan Burritos

These burritos are so easy and so delicious I could eat them every day! I’ve put the ingredients below of what I used in mine that particular day but feel free to experiment and add different beans, red onion, chillies etc.

Vegan Burritos

What you’ll need:

1 carton of black beans

1 small can of sweetcorn

2 tablespoons of taco seasoning (make your own of you don’t have any – Google is your friend)

1-2 tomatoes chopped

1 avocado (mash with black pepper, salt and squeeze of lemon)

Cheese to sprinkle of top (use dairy free to make vegan

Tortillas (as many as you need. I used 2)

What to do:

1. Heat some oil in a pan and add the sweetcorn, black beans and taco seasoning. Cook on medium heat for 5 mins

2. In a hot pan dry fry tortillas for 6 seconds each side

3. Build your burritos – place bean mixture, chopped tomatoes and avocado on tortilla and top with grated cheese

NB: The bean/corn mix will make enough for 4-6 burritos. Any left over can be kept in the fridge for 3 days