RECIPE: Vegan Oumph! Pumpkin Soup

Oumph! pumpkin soup

Author: Oumph

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

  • 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
  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.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

This article contains affiliate links.

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it