Cheesy pumpkin and cauliflower soup

For me, this soup is such eye-candy. And the belly will be happy too! It has a smooth texture, a beautifully vibrant color, and a slightly cheesy taste. It’s like sunshine on your party table!

Serves 3–4

•   1¾ pounds pumpkin flesh (peeled and seeds removed)

•   ½ head of cauliflower

•   4 Tablespoons oil

•   1 teaspoon salt

•   ground black pepper to taste

•   1½ cups hot water

•   3–4 Tablespoons nutritional yeast

•   ½ teaspoon turmeric

•   ¾ teaspoon vegetable stock powder

•   1 Tablespoon soy sauce

Preheat the oven to 400°F. Grease a medium-sized baking pan. Add pumpkin cubes, cauliflower florets, oil, salt, and pepper. Bake until the pumpkin is soft. Place the baked pumpkin and cauliflower into a pot; add hot water, nutritional yeast, turmeric, vegetable stock powder, and soy sauce. Stir, bring to a boil, and remove the heat. Blend until smooth.

Cheesy pumpkin

There is this great children’s book I love to read once in a while. A tiny fella named Viplala is the main character and he gets into all sorts of trouble. But since I have always been a foodie, I especially like the fact that a character in this book worked in a factory where they produced savory canned plum soups! How amazing is that? I just had to create my own plum soup recipe, and it came out so tasty. Long live the children’s books with their creative ideas!

Serves 4–6

•   2 Tablespoons oil

•   2 Tablespoons vegan margarine

•   8 medium onions

•   pinch of salt

•   pinch of ground black pepper

•   24 ounces plum compote (keep the liquids)

•   4¼ cups hot water

•   1 teaspoon dried thyme

•   1 Tablespoon balsamic vinegar

•   ½ Tablespoon vegetable stock powder

•   4 Tablespoons soy sauce

•   ½ cup vegan cream

•   fresh parsley for garnish

Cauliflower soup

Heat oil and margarine in a thick-bottomed pot. Add sliced onions, salt, and pepper. Cook for about 5 minutes. Pit the plums if needed and add them to the onions. Also add the plum compote liquids and hot water. Boil for a couple of minutes and add thyme, balsamic vinegar, vegetable stock powder, and soy sauce. Boil until the onions are soft. Add vegan cream and boil for another couple of minutes. Add fresh parsley, bring to a boil, and remove the heat. Serve the soup with crispy toasted buns.

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