Spicy vegan pumpkin soup with toasted tigernut crumb

Name: Spicy vegan pumpkin soup with toasted tigernut crumb
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 100g tigernuts, roughly chopped; 1kg butternut pumpkin, cut into 3cm dice; 1 brown onion, quartered; 4cm ginger, peeled, halved lengthways; 2 long red chillies, halved lengthways, deseeded; Olive oil spray; 1 bunch coriander, roughly chopped; 1 can light coconut milk; 500ml calcium fortified almond milk; 4 slices wholemeal sourdough bread, toasted

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15m

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This pumpkin soup is an easy winter warmer - it packs a punch and is vegan friendly.

100g Macro tigernuts, roughly chopped
1kg butternut pumpkin, cut into 3cm dice
1 brown onion, quartered
4cm ginger, peeled, halved lengthways
2 long red chillies, halved lengthways, deseeded
Olive oil spray
1 bunch coriander, roughly chopped
1 can Macro light coconut milk
500ml calcium fortified almond milk
4 slices wholemeal sourdough bread, toasted

Method

1.

Preheat oven to 220℃/200℃ fan-forced. Place tigernuts on a small baking tray lined with baking paper. Bake for 8-10 minutes or until toasted. Set aside for 30 minutes to cool completely.
2.

Meanwhile, place pumpkin, onion, ginger and chilli in a roasting pan and lightly spraying with oil. Roast for 30 minutes or until beginning to char on edges.
3.

Place all vegetables in a large saucepan with coriander roots and stalks, reserving leaves. Pour over coconut milk and almond milk to cover. Bring to boil over high heat. Reduce to low and simmer partially covered for 30 minutes until pumpkin is very soft when pierced with a fork. Remove from heat. Using a stick blender, blend until smooth. Season with salt and pepper.
4.

Place tigernuts in a bowl and chopped coriander leaves. Season and stir to combine. Serve soup topped with tigernut crumb and with toast.