Pumpkin Soup

Pumpkin Soup

Coconut Ginger Pumpkin Soup
This simple yet super delicious exotic pumpkin soup is one of my fall favorites . I hope you like this recipe as much as I do

Ingredients

  • 800 g Hokkaido pumpkin washed, deseeded and cut into pieces
  • 600g carrots peeled and sliced
  • 1 onion cubed
  • ca 4 cm long piece of ginger peeled and thinly sliced
  • 2 tbsp. vegan butter 
  • 1 liter vegetable broth
  • 1 can 400ml coconut milk
  • Salt, pepper and soy sauce to taste
  • Juice of 1 lemon



Directions

  1. Heat 2 tbsp. vegan butter in a big saucepan over medium-high heat. Add pumpkin pieces, carrots, onion and ginger. Cook for 5 minutes, then add vegetable broth

  2. Reduce heat to medium-low. Cover pot with a lid and cook for 20 minutes or until vegetables are soft

  3. Remove saucepan from heat and finely puree the soup with an electric mixer. Add coconut milk and lemon juice. Season with salt, pepper and soy sauce

Article Categories:
Vegan Recipes
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