Ingredients

  • 600g pumpkin sliced
  • 25ml olive oil
  • 1 lemon juice only
  • 600ml veg stock
  • 100 ml vegan yoghurt
  • 2 limes zest and juice
  • Salt and pepper
Flatbread
  • 325g self raising flour, plus extra for dusting.
  • Water to bring together
  • 100g plain vegan yoghurt
  • Pinch of salt
  • 15g mixed seeds
  • Few sprigs of rosemary
Garnish
  • Pumpkin oil
  • A few toasted mixed seeds

Method

Make the dough first. Bring all the dough ingredients, except the rosemary and the seeds, together with a spoon then tip on to a clean work surface  and knead for 1 minute. The dough should be sticky.

Roughly roll it out to 20cm in an oblong shape on a floured surface drizzle in olive oil stud with rosemary with and sprinkle over seeds.

Carefully transfer the flatbread to large baking tray and bake for about 12 minutes.

Put the pumpkin on a baking sheet, drizzle in oil, roast for 30 minutes until charred.

Pop the pumpkin in a food processor with the stock, yoghurt, lime juice and zest. Season then blitz the soup until it is smooth, pour into a pan, and warm this through.

Spoon this into warm bowls, drizzle with pumpkin oil cream and seeds.

Ingredients

  • 600g pumpkin sliced
  • 25ml olive oil
  • 1 lemon juice only
  • 600ml veg stock
  • 100 ml vegan yoghurt
  • 2 limes zest and juice
  • Salt and pepper
Flatbread
  • 325g self raising flour, plus extra for dusting.
  • Water to bring together
  • 100g plain vegan yoghurt
  • Pinch of salt
  • 15g mixed seeds
  • Few sprigs of rosemary
Garnish
  • Pumpkin oil
  • A few toasted mixed seeds

Method

Make the dough first. Bring all the dough ingredients, except the rosemary and the seeds, together with a spoon then tip on to a clean work surface  and knead for 1 minute. The dough should be sticky.

Roughly roll it out to 20cm in an oblong shape on a floured surface drizzle in olive oil stud with rosemary with and sprinkle over seeds.

Carefully transfer the flatbread to large baking tray and bake for about 12 minutes.

Put the pumpkin on a baking sheet, drizzle in oil, roast for 30 minutes until charred.

Pop the pumpkin in a food processor with the stock, yoghurt, lime juice and zest. Season then blitz the soup until it is smooth, pour into a pan, and warm this through.

Spoon this into warm bowls, drizzle with pumpkin oil cream and seeds.