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Big Kid Pumpkin Soup

Big Kid Pumpkin Soup

I don't really know many people who don't enjoy pumpkin soup-- whether 6 years old or 60, it is just one of those things which is universally loved. However, I decided that rather than giving you all a traditional pumpkin soup recipe, I'd vamp it up a little a give you the big kid recipe (calling it an adult recipe would mean admitting I am an adult...and that is far too scary a thought).

Enter the Spicy Roast Pumpkin Soup.

Pumpkin Soup Recipe

  • Half a large pumpkin 
  • 1/4 cup oil (olive, sunflower, rice bran...really any that you fancy) 
  • 2 garlic cloves
  • 1/2 purple onion 
  • 1 teaspoon smoked paprika 
  • 1 teaspoon cumin 
  • 1/2 teaspoon turmeric 
  • 1/2 teaspoon dried chilli flakes
  • 1 teaspoon sea salt

Sweet and Smokey Pumpkin Seeds

  • 1/2 cup pumpkin seeds (from pumpkin) 
  • 1/2 teaspoon smoked paprika 
  • 1/4 teaspoon cumin 
  • 1 teaspoon maple syrup

Begin by peeling, seeding and chopping up your pumpkin (hold onto the seeds as you're going to use them later on to make a seriously delicious crunchy topping for this soup!) Peel the onion and quickly chop into wedges, throw into a large bowl with peeled garlic cloves and your chopped up pumpkin. Remember, all of this is going to be zhoozhed up into a delicious soup, so there is no need to be pedantic with your cutting. Add in the oil, smoked paprika, cumin, turmeric, dried chilli flakes and salt (if you're not such a fan of spicy, reduce the chilli flakes to 1/4 of a teaspoon). Toss the spices around using your hands - way more fun than using a wooden spoon - until the pumpkin is evenly coated.


Line a baking tray with baking paper before pouring the pumpkin mix into it. Shake the baking tray a few times to ensure the pumpkin are spread out evenly - this will ensure the veggies roast really, really nicely. Place in the oven for 35 minutes while you move on to the super yummy pumpkin seeds.

Warning: these sweet and spicy roasted pumpkin seeds are crazily addictive, and there is a possibility you will have eaten them all before the soup is even ready. 

These pumpkin seeds are great to just have in your cupboard, so you may want to consider making a few batches of them. Begin by rinsing the seeds under cold water, before drying them by rubbing them in a teatowel. Throw the pumpkin seeds into a bowl along with the smoked paprika, cumin and maple syrup. Toss around a few times to coat the seeds evenly. Pour the pumpkin seeds onto a small baking tray lined with baking paper and set aside. When the pumpkin is ready, turn your oven down to 150C and leave seeds to roast for 20 minutes.


When the pumpkin has finished roasting, remove from the oven. Pick out the garlic cloves and mash on a board with the back of a fork. Pull out the red onion and roughly chop with the mashed garlic - this will leave you with a seriously aromatic garlic and onion puree (it was at this point I seriously just considered adding it to some smashed avo and eating it on toast!)


Heat a tiny glug of oil in a large pot and add fry the onion and garlic mix for 5 or so minutes. Scoop the pumpkin into the pot and follow by adding in the stock. Blend until smooth using a barmix and bring to the boil. Season to taste and voila!!


I served mine with the sweet and smokey pumpkin seeds, some parsley (coriander is also delicious), as well as a few dollops of garlic cashew cream. 



Corinne Marabel, creator of A Vegan Kitchen, never intended to follow a vegan diet, much less did she intend on creating what she has today. In July of 2013, feeling constantly run down and tired and after spending far too many months treating my body like a garbage bin, Corinne decided to turn from vegetarianism to veganism for a short detox. However, days turned in to weeks, and she began to find herself feeling not only better internally, but completely inspired to create beautiful and clean vegan dishes. 

Check out @avegankitchen instagram page, and ebooks!


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