Australia remains warm for most of the year for a lot of us. Perhaps it's for this reason that pumpkin soup is on the menu rotation every season!? This vegan pumpkin soup is creamy, rich and satisfying. Made with coconut cream and spices for a delicious appetiser. Oh, and it's ready in 30 minutes.
30 minutes prep time | serves 4
Ingredients:
- 1 Tbsp Coconut Oil or other oil
- 1 Medium Onion White, Yellow or Brown, chopped
- 2 Cloves Garlic crushed
- 1 tsp Ginger minced or finely chopped
- 1 tsp Thyme
- ½ tsp Cayenne Pepper
- 9 cups Pumpkin (1kg) peeled and cubed
- 1 Can Coconut Cream (400ml), Unsweetened
- 1 and ½ cups Vegetable Stock/Broth (360ml)
- Salt and Pepper to taste
Process:
- Add the coconut oil to a pot with the chopped onion, garlic and ginger and sauté. Then add the thyme and cayenne pepper and sauté until the onions are softened.
- Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil.
- Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes).
- Use an immersion blender to blend it smooth inside the pot. If you haven’t got an immersion blender, then transfer to a blender jug in stages and blend until smooth.
- Add salt and pepper to taste.
- Serve with some pumpkin seeds as garnish (optional).
Personal recommendation: buttered sourdough to accompany.