Super creamy vegan pumpkin soup. This rich and Ready in 30-minutes!
1 Tbsp Coconut Oil
1 Onion (chopped)
2 Cloves Garlic (crushed)
1 tsp Ginger (minced or finely chopped)
1 tsp Thyme
1/2 tsp Cayenne Pepper
9 cups (2.2lb/1kg) Pumpkin (peeled and cubed)
1 14oz (400ml) Can Coconut Cream
1 and 1/2 cups (360ml) Vegetable Stock/Broth
Salt and Pepper to taste
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 pumpkin and toss together with the onions and spices.
Add in the coconut cream and the vegetable stock 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).Type your paragraph here.
Vegan Pumpkin Soup