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Mains

Baked Pumpkin & Sweet Potato Soup with a Crunchy Spiced Topping

Creamy soup is always a winner this time of the year. Topped with a baked crunchy topping to add texture, flavour, and some extra plant based protein, makes this a complete perfect dinner.

Baked Pumpkin & Sweet Potato Soup with a Crunchy Spiced Topping

Print Recipe

SERVES 3

ingredients

Soup
½ butternut pumpkin
1 large sweet potato
1 brown onion
2 tbsp olive oil
2 tsp paprika
2 garlic cloves
3 tsp vegetable stock powder
3 cups water
salt and pepper to taste
½ can coconut milk
handful of fresh coriander (+ extra to serve)
Crunchy Topping
1 can chickpeas, drained and rinsed
1 tbsp olive oil
3 tbsp Activated Pumpkin Seeds
3 tbsp Plain Buckinis see product
1 tsp chilli flakes
1 garlic clove
1 tsp cumin seeds
¼ tsp salt
1 tsp tamari
Kale Chips
Optional: 3 tbsp Coconut Paste, handful sliced spring onions, sliced fresh chilli, nutmeg

method

Step 1Preheat oven to 160 degrees fan forced, chop the pumpkin, sweet potato, onion and garlic into large chunks (leave skin on), place in a baking dish, drizzle over olive oil, and paprika and place in oven. Bake for approximately 60 min, or until veggies are soft and juicy.
Step 2Meanwhile, add all the ‘crunchy topping’ ingredients to a mixing bowl (except the kale chips), stir well, transfer to a lined baking tray and spread flat. Place in the oven and bake for 20 minutes or until everything is crunchy and golden.
Step 3Once the veggies are cooked, transfer to a blender, add the water, veggie stock powder, and salt and pepper and blend until smooth, add the coconut milk and process again until smooth and creamy.
Step 4Serve soup into bowls, mix kale chips into the ‘crunchy topping’ mixture, serve it over the soup and top with coriander and any other extras (see extra optional toppings).