Vegan Pumpkin, Carrot, Coconut and Za’atar Soup

Another soup to warm the hands, heart and soul when our weather finally cools down! Pumpkin soup is one of my absolute favourites, and after a recent admission to hospital, this was all I felt like eating to restore my body back to normal working order!

Ingredients (serves 4) 

  • 500g Kent pumpkin
  • 4 large carrots
  • 1 litre stock (vegetarian if you’re vegan, chicken if you’re not)
  • 400mL can light coconut cream
  • 4 tablespoons Za’atar (a sesame based Arabic spice mix, try your local deli or if you live in Sydney or Melbourne, you can’t beat the version made by Gewurthaus)
  • Dollop of yogurt to serve (plain coconut if you’re vegan, plain Greek if you’re not)

Method

  1. Preheat the oven to 200*C. Peel and roughly chop the pumpkin into small cubes. Leave the carrots with the peel on but chop into similar sized pieces. Place onto a lined baking tray or two, spray with olive oil, and roast until golden brown and soft (approximately 30-40 minutes).
  2. Place the stock, coconut cream, pumpkin, carrot and 3 tablespoons of za’atar in the blender and blend until smooth. Top with the extra za’atar and your choice of yogurt to serve
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