Such a warm soup, technically and also in the flavours.
Not the typical pumpkin spice used, here I use a unique combination of garlic, cumin, ginger, thyme and pepper. They go so amazingly well together and brings a heat and warmth to the soup without even containing chili !
Now don’t get me wrong, it’s not super spicy, but warm and wintery indeed. This mix of spices is a great alternative when you reach that time of the season were you’re just tired of pumpkin spice that infuse everything in autumn and winter.
The cashew cream swirl mellows the soup and makes it even more creamy than it already is.
Like soups in general? Check out these:
- Vegan Roasted Mushroom Soup
- Vegan Roasted & Creamy Tomato Soup
- Hearty Vegan Miso Soup
- Rice Noodle Coconut Green Curry Soup
- Raw Vegan Gazpacho
- Vegan Beet Root Cucumber Soup
- Vegan Lasagna Soup
- Vegan Roasted Carrot & Tomato Soup
- 1 small organic butternut squash
- 1 zucchini
- 3 red onions
- 4-6 garlic cloves
- 6 dl of water (2 ½ cups)
- 1.2 dl dried red lentils (½ cup)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon agave syrup
- 2 teaspoons dried vegetable stock
- ½ teaspoon ground cumin
- ½ teaspoon ground ginger
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon freshly grind pepper
- 200 ml cashew cream swirl (7 oz)
- Chopped chicorée / Endive
- Chopped spring onions
What you will need
- Cutting board and knife
- 1 baking paper / silicone mat
- 1 2 L pot (0.5 gallon)
- 1 spoon to stir
- measuring spoons
- 1 measuring cup
- 1 stick blender
- Wash and chop the end off the butternut, slice it the long way, deseed it and place the butternut facing upwards on the silicone mat / baking paper. Bake in a preheated oven, 180 c (350 F), in the middle on normal setting for about 1 hour.
- Take out when fully baked. When safe to handle roughly chop it and put in the pan. Keep the skin, it's healthy, unless you dont have organic, the scoop out the meat.
- Peel and roughly chop the red onions and garlic, add to the pot with the olive oil, agave syrup, vegetable stock, cumin, ginger, thyme, salt and pepper. Turn the heat on high, stir for a few minutes.
- Add in a roughly chopped zucchini, fry for a few minutes. Make sure the butternut and spices don’t stick to the bottom.
- Add in the water and the red lentils. Bring to a simmer, then turn the heat on low, put a lid on and let simmer for about 15-20 minutes or until the lentil are tender. Stir occasionally.
- Blend soup with a stick blender until smooth or until it gets the texture you like (some like it chunky).
- Serve in bowls and garnish with a cashew cream swirl and chopped chicorée / Endive and fresh spring onions.