Vegan pumpkin soup

Vegan pumpkin soup. 2 Cloves, crushed, 1 Medium, Fresh pumpkin.

Alison Andrews

10 + 20 min · 4

Ingredients

• 6 g 2 Cloves, crushed
• 120 g 1 Medium
• 1000 g Fresh pumpkin
• 360 g Prepared vegetable stock
• 2 g 1/2 teaspoon
• 1 g Dried thyme, about 1 teaspoon
• 5 g 1 teaspoon, minced
• 10 g 1 tablespoon
• 4 g To taste

Preparation

1. Heat the coconut oil in a pot. Add the chopped onion, garlic and ginger and sauté.
2. Add the thyme and pepper and sauté until the onion softens.
3. Cut the pumpkin into cubes about 2 cm wide. Add to the pan with the vegetable stock and bring to the boil.
4. Reduce the heat and simmer for about 10 minutes, until the pumpkin is tender.
5. Blend the soup until smooth with an immersion blender. Alternatively, blend in batches in a jug blender.
6. Add salt and pepper to taste.
7. Serve with some pumpkin seeds as garnish (optional).