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Vegan Roast Pumpkin & ClemenGold<sup>®</sup> Soup

Vegan Roast Pumpkin & ClemenGold® Soup

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

Recipe developed by Crush Online.

Serves: 4-6

Prep Time: 20 minutes

Cook time: 1 hour

Difficulty: easy



  • 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.