This easy dairy free pumpkin soup is a real autumn treat. It's rich and creamy, earthy and sweet.
Preheat the oven to 180c/350f/gas 4
Carefully cut the pumpkin into large wedges. Place on a baking tray and drizzle with olive oil, salt and pepper.
Roast in a preheated oven for 45 minutes, or until the flesh is soft and charring lightly on the edges.
Remove from the oven and when cool enough to handle, use a spoon to scrape the flesh away from the skin. Place the flesh into a large saucepan as you go.
Pour the stock over the pumpkin flesh and bring to a boil. Reduce the heat and let simmer for 10 minutes.
Remove from the heat and use a stick blender to blitz the soup into a puree (if you don't have a stick blender, carefully pour it into a blender jug to blitz. Then go write stick blender on your Christmas wish list ;) )
Add the coconut milk and stir through till well combined.
If your soup is looking too thick, boil a kettle and pour in enough boiling water to think it out to your preferred consistency.
Season with salt and pepper. Add a little chilli powder or hot sauce if using and stir well.
Taste and adjust seasoning again as required. Serve piping hot with crusty bread on the side.
Quick Dairy Free Pumpkin Soup Variation
Rather than pre-roasting your pumpkin, carefully slice the skin away from raw the pumpkin flesh and cut into regular sized cubes.
Add into the saucepan along with the stock. Bring to a boil, then simmer for 15-20 minutes, or until the pumpkin flesh is soft and easily falls apart when squished with the back of a spoon.
Continue the recipe at step 6.