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Spicy Pumpkin Soup


1kg Pumpkin peeled , deseeded and chopped in to 1 inch chunks

2 medium sized onions chopped into large chunks

2 garlic cloves skin on

1tsp Crushed chilli flakes (more if you like it hotter)

Vegetable oil for roasting

salt and pepper to season

1-2 pints vegan vegetable stock


Pre heat oven gas mark 6

Heat vegetable oil in roasting dish till hot

Add all vegetables and garlic cloves and toss in the oil

Sprinkle over chilli flakes

Roast for approx 40 minutes until veg is tender turning over half way through

Remove from tin and allow to cool

Remove garlic from its skin.

In a Large bowl put roasted veg, garlic and stock and using a hand blender blitz until smooth.

Season with salt and pepper to taste.

Serve with warm vegan roll.

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