Vegan Roast Pumpkin & ClemenGold® Soup Recipe

A classic soup made vegan, this is a hearty and warming dish that celebrates the delicious combination of pumpkin and ClemenGold® mandarins.

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Prep Time 10 mins
Cook Time 1 hr
Course Soup
Servings 6



  • olive oil
  • 1.5 kg pumpkin peeled and cut into chunks
  • salt and pepper
  • 1 onion chopped
  • 3 baby leeks chopped
  • 3 garlic chopped
  • 2 tsp 10 ml mixed spice
  • ½ tsp 2,5 ml chilli flakes
  • 1 ½ C 375 ml vegetable stock
  • ½ C 125 ml ClemenGold® mandarin juice
  • a squeeze of LemonGold® seedless lemon juice

To Serve

  • ½ C 125 ml coconut milk
  • zest of 1 ClemenGold® mandarin
  • ¼ C 60 ml pumpkin seeds, toasted
  • ¼ C 60 ml coconut flakes, toasted
  • small handful micro herbs
  • french loaf sliced and buttered


  • Preheat the oven to 200 ºC. Drizzle the pumpkin chunks with olive oil and season with salt and pepper. Roast in the oven for 30-40 minutes until soft with caramelised edges.
  • Set a large pot over medium-high heat. Add a splash of olive oil and fry the onions and leeks until they begin to soften and brown. Add the garlic and chilli flakes and fry for a minute until fragrant. Pour in the stock and ClemenGold® juice, then add the pumpkin. Bring to a boil, then remove from the heat and blitz with a hand blender until the desired consistency is reached. Return to the stove, season to taste then add the lemon juice. Bring back up to a simmer then turn off the heat. Note: if the soup is thicker than you would like, you can add a little extra vegetable stock while blitzing.
  • Portion the soup into serving bowls and add a swirl of coconut milk to each. Top with a grating of ClemenGold® zest and toasted pumpkin seeds. Garnish with micro herbs and a crack of black pepper and serve with crusty bread.
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