Prep Time/Cooking Time
Smooth and flavourful soup that will satisfy vegans, made with pumpkin, potato and leek, spiced up with cinnamon sticks and sprinkled with roasted mixed seeds. The addition of cinnamon gives an exotic and heartful flavour to a simple seasonal dish.
- Heat 3 tbsp olive oil in a large saucepan, then gently cook the chopped onion and leek for 10-15’, until they are softened and golden-brown.
- Add chopped pumpkin (or squash) and potato to the pan, add the stock, bring to the boil and cover with the lid. Add the cinnamon sticks and nutmeg, season to taste with salt and freshly ground pepper. Cook for 25-30’, stirring occasionally, until the vegetables are cooked through. Remove the cinnamon sticks and purée the soup with a hand blender before pouring in the soy cream. Taste for some more seasoning, if needed.
- While the soup is cooking heat the remaining 1 tbsp olive oil in a frying pan, add the seeds to the pan, cook for a few mins until they are toasted.
- To serve, reheat the soup if needed, then serve scattered with seeds, drizzle with some more soy cream and decorate with half cinnamon stick. Enjoy!