pumpkin-soup

Vegan Pumpkin & Coconut Soup

A great way to use up those pumpkins during Halloween and Thanksgiving.  Pumpkins are a great nutritious vegetable and so versatile they can be used to create many dishes, especially soups.

Serves 6 as a main or 12 as an amuse bouche

Ingredients

1 small pumpkin (you will only use half)
1 medium potato, chopped
1 celery stalk, sliced
1 medium carrot, chopped
1/4 tsp sea salt
1/4 tsp black pepper
1/2 tsp Italian herbs
1/4 block of coconut cream/butter
1/8 tsp coconut oil
8 cups water

Method

  1. Pre-heat oven at 170C
  2. Wash the pumpkin and put in a baking tray and bake in the oven for 40 minutes, until tender
  3. Let the pumpkin cook for about 10 minutes
  4. Meanwhile, in a medium saucepan, add the coconut oil and add all the vegetables and gently sauté for about 10 minutes
  5. Once the pumpkin has cooled, slice, take seeds out, peel the skin off and cut into bite size chunks and put into the saucepan with the other vegetables and sauté for about 5 minutes
  6. Add all the herbs and coconut butter/cream
  7. Add the just boiled water
  8. Cover and cook for 20 minutes on a low heat
  9. Once all the vegetables are tender, blend the mixture and garnish with fresh coriander and serve

**With the other half of the pumpkin, click here for the recipe to make ****

 

Oven baked pumpkin

 

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