Cream of Pumpkin Soup


900 g/2 lb pumpkin flesh (after peeling and discarding the seeds
4 tbsp olive oil
1 large onion, peeled
1 leek, trimmed
1 carrot, peeled
4 garlic, peeled and crushed
1.7 litres/3 pints water
Salt and freshly ground black pepper
½ tsp freshly grated nutmeg
150 ml ¼ pint vegan single-cream alternative ¼ tsp cayenne pepper
Warm herby bread to serve


Cut the skinned and deseeded pumpkin flesh into 2.5 cm/1 inch cubes. Heat the olive oil in a large saucepan and cook the pumpkin for 2-3 minutes, coating it completely with oil. Chop the onion and leek finely and cut the carrot into small pieces.

Add the vegetables to the saucepan with garlic and cook, stirring, for 5 minutes, or until they have begun to soften. Cover the vegetables with the water and bring to the boil. Season with plenty of salt and pepper and the nutmeg, over and simmer 15-20 minutes until all the vegetables are tender.

When the vegetables are tender, remove from the heat, cool slightly, then pour into a food processor or blender. Liquidise to form a smooth purée, then pass through a sieve into a clean saucepan.

Adjust the seasoning to taste and add all but 2 tablespoons of the vegan cream and enough water to obtain the correct consistency. Bring the soup to boiling point, add the cayenne pepper and serve immediately swirl with vegan cream and warm herby bread.