Easy to make, creamy, gluten-free vegan pumpkin soup. Serve with a slice of bread for a delicious lunch or dinner.
Servings 2
Author Let's Eat Smart
Equipment
Hand-held blender
Ingredients
1pumpkin (approx 1kg)
2tbspcoconut oil
1onion, finely chopped
2garlic cloves, minced
1tspsalt
1/2tspground black pepper
1tspcinnamon
1tspsmoked paprika
1/2tspcoriander
1/2tspnutmeg
100mlcoconut milk
1cupvegetable stock
1cupwater
Instructions
Preheat the oven to 200C. Halve the pumpkin and scoop out the seeds. Place on a baking tray lined with baking parchment and roast for about 45 minutes or until the flesh is soft and comes off easily from the skin.
Melt the coconut oil in a large pan, add the sliced onions and cook stirring occasionally until caramelized.
Add the spices to the onions and stir constantly for one minute.
Transfer the mixture into a pot, add the remaining ingredients, together with the pumpkin, and stir to combine.
Turn the heat down to low and simmer for about 20 minutes. Turn the stove off and using a handheld blender puree the soup.