May 4, 2012


yum! this was seriously the best pumpkin soup i have ever had - irrespective of its vegan status - and so incredibly simple to make! perfect for a dinner on a cold, rainy night (which madrid seems to continue to experience into may) or anytime really! this dish is cheap and easy - perfect for the vegan student budget! 


1 small butternut pumpkin, peeled, deseeded and cut into 2cm x 2cm pieces
1 teaspoon of salt
3 tablespoons of nutritional yeast flakes
1 teaspoon of pepper
1 teaspoon of evoo
1 tablespoon of crushed walnuts

place the pumpkin into a large soup pot and cover with water. bring to the boil, then reduce to a simmer and cook for 20 minutes or until the pumpkin pieces are tender (a sharp knife cuts through without resistance). remove from heat and drain off the liquid, reserving it in a jug. add 2 cups of the cooking liquid back into the soup pot with the pumpkin pieces and blitz with a bamix/hand blender until smooth. add the nutritional yeast flakes, salt and pepper and blitz again to combine. serve topped with a drizzle of evoo and sprinkling of crushed walnuts - delicious!!

serves 4

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