Spicy Cajun Pumpkin Soup Recipe for Cozy Fall Dinners

Cajun Pumpkin Soup

• 1 medium-sized pumpkin, peeled, deseeded and cubed (my pumpkin was 17lb 10oz)
• 3 tablespoons Cajun spice mix
• 1 tablespoon dried sage
• drizzle of olive oil
• 2 onions, roughly chopped
• 3 garlic cloves, roughly chopped
• 2 cups non-dairy milk
• 3 cups hot vegetable stock (you may need more if your pumpkin is large)
• squeeze of lemon juice, optional
• sea salt and ground pepper

To Garnish:

• handful of pumpkin seeds
• drizzle of vegan cream, such as soy or oat
• sprinkle of dried chilli flakes
• toasted bread

• Preheat your oven to 180°C (350°F).
• Place the pumpkin in a roasting pan with the Cajun spice mix, dried sage, 2 teaspoons of salt, 1 teaspoon of pepper and a drizzle of oil. Use your hands to toss the pumpkin so it’s evenly coated.
• Roast for 45 minutes to 1 hour, or until the pumpkin is tender.
• When the pumpkin is cooked, heat a large saucepan over medium and add a little oil (or water for an oil-free version). Add the chopped onion and garlic with a pinch of salt and sauté for about 4 minutes.
• Add the roasted pumpkin to the saucepan, then pour in the non-dairy milk and hot vegetable stock.
• Simmer for 10 minutes. Blend until very smooth, working in batches. If the soup is too thick, add more vegetable stock until you reach the desired consistency.
• Taste and adjust seasoning with salt, pepper and, if you like, a squeeze of lemon juice. Serve topped with pumpkin seeds, a drizzle of vegan cream, a sprinkle of chilli flakes and toasted bread.
• Store leftovers in the fridge for up to 4 days.

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