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Pumpkin soup
Try this delicious pumpkin soup recipe with added toppings including meat-free coconut 'bacon' and super seeds for an extra twist! Happy cooking.
A delicious creamy soup on a cold autumn day is the perfect lunchtime treat!
Vegan
Easy
Prep time: 20 mins
Cook time: 19 mins
Total time: 39 mins
Ingredients
- 1kg pumpkin, skin and seeds removed, chopped
- 1 large onion, roughly chopped
- 1 potato, peeled and diced
- 3 garlic cloves, crushed
- 1 tsp turmeric powder
- 1 tsp ginger powder
- 500ml vegetable stock
- 120ml coconut cream
- 2 tbsp coconut oil
- Salt and pepper to taste
- Pimp My Salad Coconut Bacon
- Pimp My Salad Super Seeds
- Parsley
Method
- Warm up coconut oil in a large pot or saucepan and sauté onion, garlic, ginger and turmeric for 1 minute constantly stirring.
- Add pumpkin, potato and broth and bring to a simmer over medium heat until pumpkin and potato are tender.
- Remove from heat, add the coconut cream and stir through. Allow soup to cool slightly.
- Transfer the soup to a blender and puree until smooth.
- Add salt or pepper to taste and top with coconut bacon, super seeds and parsley. Enjoy!
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