Pumpkin Soup
Serves 4
Ingredients
- 800 g Hokkaido pumpkin washed, deseeded and cut into pieces
- 600g carrots peeled and sliced
- 1 onion cubed
- ca 4 cm long piece of ginger peeled and thinly sliced
- 2 tbsp. vegan butter or margarine
- 1 liter vegetable broth
- 1 can 400ml coconut milk
- Salt, pepper and soy sauce to taste
- Juice of 1 lemon
Directions
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Heat 2 tbsp. vegan butter in a big saucepan over medium-high heat. Add pumpkin pieces, carrots, onion and ginger. Cook for 5 minutes, then add vegetable broth
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Reduce heat to medium-low. Cover pot with a lid and cook for 20 minutes or until vegetables are soft
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Remove saucepan from heat and finely puree the soup with an electric mixer. Add coconut milk and lemon juice. Season with salt, pepper and soy sauce
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Serve with bread and ENJOY!