Vegan Pumpkin Soup
Serves 1
Directions
- 1Cut the hokkaido or butternut squash in half.
- 2Scoop out the seeds.
- 3Cut the onions and garlic.
- 4Coat the pumpkin and onions with coconut or olive oil.
- 5Season with salt, pepper, and curry powder.
- 6Bake at 375°F / 190°C for 45-55 minutes, or until soft.
- 7Scoop the pumpkin out with a spoon, orange Hokkaido with skin on or butternut squash with skin off.
- 8Put the pumpkin, onion, and garlic in a pot.
- 9Add coconut milk.
- 10Add lime zest.
- 11Add ginger.
- 12Add chili.
- 13Add vegetable stock or water.
- 14Blend until smooth.
- 15Warm to season with salt, pepper.
- 16Add lime juice.
- 17Blend well.
- 18Garnish with sliced chili, scallions, and mint.
- 19Enjoy!
Ingredients
- 1 Hokkaido pumpkin or butternut squash
- 1 large onions
- 2 small onions
- 1 head garlic
- 2 coconut or olive oil to coat
- 3 tbsp coconut or olive oil to coat
- 25 g coconut or olive oil to coat
- 40 g coconut or olive oil to coat
- salt
- pepper
- curry powder
- 2 cups vegetable stock or water
- 450 mL vegetable stock or water
- 400 mL coconut milk
- 13.5 oz coconut milk
- 1 lime
- 1 tbsp ginger
- 6 g ginger
- 2 slices chili
- 4 slices chili
- chili slices, chopped mint and scallions
Equipment
knifecutting boardspoonglass bowlbaking panovenpotgraterimmersion blenderladle
Tips
- Coconut or olive oil can be used.
- Curry powder is optional.
- Sliced chili, chopped mint, and scallions can be used for garnish.
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