🟩Exploring New Zealand: Pumpkin Soup

 (6–8 servings)

Ingredients

• 2 tablespoons oil
• 1 large onion, peeled and diced
• 2 cloves garlic, minced
• 1 kg pumpkin, peeled, deseeded, and diced into 3 cm pieces
• 3 teaspoons vegan stock (powder or paste)
• 1/2 teaspoon nutmeg
• 1/2 teaspoon sugar
• 3 1/2 cups boiling water (plus extra, if needed)
• 1/4 cup non-dairy milk (optional)

Instructions

1. Heat oil in a large, heavy-based pot over medium heat. Add the onion and garlic and sauté for 5 minutes, stirring occasionally, until the onion softens but doesn’t brown.

2. Add the diced pumpkin, vegan stock, nutmeg, sugar, and boiling water. The vegetables should be just covered with liquid—add a little more water if needed.

3. Cook on medium heat, stirring occasionally, and check to ensure nothing is sticking to the bottom of the pot. Add more water if needed to keep the vegetables covered.

4. Continue cooking until the pumpkin is tender when pierced with a fork. Remove the pot from heat and let the soup cool slightly.

5. Blend the soup until smooth using a blender or a stick blender. Return the soup to the pot and reheat gently if necessary.

6. Optional: Stir in non-dairy milk for added creaminess.

7. Serve hot with a swirl of non-dairy cream on top for garnish, if desired.

Source: Alison Holst