Print Options:

Autumn Vegan Soup in Pumpkin

Yields1 ServingPrep Time1 day 21 hrsCook Time1 day 21 hrsTotal Time3 days 18 hrs

 2 Pumpkins
 6 Carrots
 2 Onions
 2 Vegetable stock cubes
 4 tbsp Olive oil
 17 fl oz Liquid cream
 50 g County
 338 fl oz Milk
 1 pinch Pumpkin seeds
How To Prepare

Take one of the pumpkins as a container. Wash it, cut the cap and then remove with a spoon all the seeds inside.


Place the pumpkin and cap in an ovenproof dish. Bake it for about 45 minutes at 180°C rotating heat.


While the pumpkin is cooking in the oven, wash and peel all the other vegetables (pumpkin, onions and carrots). Cut them coarsely.


In a stewpan, heat the olive oil. Once it is hot, put all the cut vegetables in it, add salt and pepper. Fry them for about ten minutes, stirring regularly.


In another stewpan, prepare the broth: fill the stewpan with about 2.5L of water. Heat the water and add 2 vegetable stock cubes.


Moisten the vegetables (still firm) with the vegetable stock. Leave the vegetables to cook for about 30 minutes. These are cooked if you have no difficulty in pushing a knife blade into them.


Don't forget to check the cooking of the pumpkin in the oven from time to time.


Once the vegetables are cooked, blend everything with a hand blender and adjust the seasoning. Add the milk and cream.


Just before serving, place the whole pumpkin on the plate. Fill it with vegetable soup. Then add pepper, pumpkin seeds, and a little grated Comté cheese. Enjoy!