Vegan cherry & almond brownies
Deeply rich and decadent, this dairy and egg-free chocolate bake makes an indulgent vegan treat
Vegan pumpkin soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 medium pumpkinor large squash (about 1½kg)
- 1 tbsp rapeseed oil
- ½ tsp ground allspice
- 1 large onionfinely chopped
- 1 tbsp chopped ginger
- 2 garlic clovescrushed
- 1-1.2 litres vegan stock
- 1 tbsp vegan white miso
- 3 tbsp soya creamor coconut yogurt
For the coconut & pumpkin seed relish
- 3 tbsp coconut flakes
- 3 tbsp pumpkin seeds
- 1 red chillideseeded and finely chopped
- ½ small bunch of corianderchopped
- 1 limezested and juiced
Nutrition: Per serving
- kcal256
- fat13g
- saturates5g
- carbs23g
- sugars17g
- fibre7g
- protein9g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Peel, deseed and chop the pumpkin into 3cm chunks (reserve the seeds for the relish – see tip). Tip the pumpkin onto a baking tray, drizzle over half the oil, scatter with the allspice and toss well. Season and roast for 30 mins until golden and tender. Meanwhile, toast the coconut flakes for the relish in a dry frying pan over a low heat for a few minutes until lightly golden. Remove from the pan and leave to cool, then stir in the pumpkin seeds, chilli, coriander and lime zest.
step 2
Heat the remaining oil in a large saucepan over a medium heat, and fry the onion for 5 mins until tender but not golden. Add the ginger and garlic and fry for another minute, then tip in 1 litre stock and the miso. Put the roasted pumpkin in the pan, then bring to a simmer. Remove from the heat and blend the soup with a stick blender until smooth. If you prefer a thinner soup, add the remaining stock. Return the soup to a gentle simmer, then season well and stir in the lime juice. Ladle into bowls, and serve topped with a swirl of the soya cream and a sprinkle of the relish.
