Warming Cajun Spiced Pumpkin Soup

• 1 Medium sized Pumpkin, peeled, deseeded & cubed
• 4 tbs Cajun Spice Mix
• 1 tbs Dried Sage
• 4 tbs Vegetable Oil
• 2 tsp Sea Salt
• 1 tsp Cracked Black Pepper
• 2 Onions, roughly chopped
• 3 Cloves Garlic
• 2 cup Non Dairy Milk
• approx 3 cups Vegetable Stock, more maybe needed depending on your preference as to the consistency of the soup
• Squeeze Lemon Juice
• Garnish
• Handfull Pumpkin Seeds
• Drizzle Vegan Cream
• Sprinkle of Dried Chilli Flakes
• Toast with Vegan Cream Cheese

Method

Pre heat your oven to 180 degrees C.

Place the pumpkin into a roasting tray with the cajun, sage, seasoning & oil. Mix it all up using your hands.

Roast the pumpkin in your oven for 45 minutes to an hour – or until its soft.

When the pumpkin is cooked. Place a large saucepan over a medium heat & add the oil, onion & garlic. Sauté the mix with a pinch of salt for 4 minutes or until softened.

Add the pumpkin to the saucepan, followed by the milk & vegetable stock.

Allow the soup to simmer for 10 minutes before blending it in your ninjablender until super smooth. Blend the soup a few ladles at a time & if it’s too thick add more vegetables stock.

Check the soup is seasoned ok before serving with the garnishes.

Soup can be kept in the fridge for up to 4 days.