Published On: Wed, Oct 23rd, 2019

Oumph! pumpkin soup

Pumpkins are not just for carving! Make the most of this nutrient-rich vegetable with this creamy soup packed with Oumph! chunks.  

Oumph! Pumpkin Soup

Oumph! Pumpkin Soup

Course Lunch
Cuisine American
Keyword healthy vegan, pumpkin soup, vegan lunch, vegan soup
Servings 4 people
Author Oumph!

Ingredients

  • 280 g Oumph! Thyme & Garlic
  • 1 kg butternut squash peeled, seeds removed and cut into small squares
  • 1 vegetable stock cube
  • 4 cloves of garlic
  • 1 yellow onion
  • Salt
  • Ground black pepper
  • 4 tbsp plant-based Creme fraiche
  • A handful of pumpkin seeds
  • 6 + 2 tbsp olive oil

Instructions

  1. Fry the onion and garlic until soft in a little olive oil in a deep saucepan.

  2. Add the butternut squash and fill up with water until it’s covered. Add the stock cube, and a little salt and pepper. Cook until the butternut squash is soft.

  3. Pour the mix into a blender and mix until smooth. Add salt and pepper to taste.

  4. Toast the pumpkin seeds.

  5. Fry Oumph! Thyme & Garlic in a little olive oil. Pour the soup into four serving bowls, add the Oumph! and pumpkin seeds and drizzle the fraiche on top. Serve with your favourite bread.

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