1 medium pumpkin or large squash (about 1½kg)

1 tbsp rapeseed oil

½ tsp ground allspice

1 large onion, finely chopped

1 tbsp chopped ginger

2 garlic cloves, crushed

1-1.2 litres vegan stock

1 tbsp vegan white miso


For the topping:

Chilli flakes, to taste

Cracked black pepper, to taste

3 tbsp soya cream or coconut yogurt

Profusion Organic Fresh Sauerkraut


To serve:

Profusion Organic Super Oat Bread

Plant based spread

  1. Heat the oven to 200°C (180°C fan-assisted). Peel, deseed and chop the pumpkin into 3cm chunks.
  2. Tip the pumpkin onto a baking tray, drizzle over half the oil, scatter with the allspice and toss well. Season and roast for 30 mins until golden and tender.
  3. Heat the remaining oil in a large saucepan over a medium heat, and fry the onion for 5 mins until tender but not golden. Add the ginger and garlic and fry for another minute, then tip in 1 litre stock and the miso.
  4. Put the roasted pumpkin in the pan, then bring to a simmer. Remove from the heat and blend the soup with a stick blender until smooth. If you prefer a thinner soup, add the remaining stock.
  5. Return the soup to a gentle simmer, then season well. Ladle into bowls, and serve topped with a swirl of the soya cream and a sprinkle of chilli flakes, a twist of cracked black pepper.
  6. Spoon some Sauerkraut on top, and serve with a slice of toasted Super Oat bread, with plant based spread on top. Enjoy!

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