Vegan Pumpkin and Ginger Soup

Serve this warming soup with plenty of crusty bread.

Difficulty

Low

Time

30 min

Ingredients

Servings

4

2 Tbsp. coconut oil

1 onion

2 garlic cloves

1.5 chilli

5 grams ginger

0.5 tsp. turmeric

700 grams pumpkin

2 carrots

400 ml coconut milk

200 ml vegan stock, hot

2 Tbsp. tamari

Utensils

1 Saucepan large, Soup XL

Instructions

Prep. (Before you begin)

Peel, trim and coarsely chop the onion.

Peel, destem and finely chop the garlic.

Deseed and finely chop the chilli.

Peel and finely chop the ginger.

Peel, deseed and chop the pumpkin.

Peel, trim and coarsely chop the carrot.

Getting started

Connect the Soup XL to the hand blender.

Stage 1

Add Ingredients 1 (oil) into the saucepan.

Heat over a medium heat.

Stage 2

Add Ingredients 2 (onion, garlic) into the saucepan.

Cook for 2 minutes until the onions are soft.

Stage 3

Add Ingredients 3 (chilli, ginger, turmeric, pumpkin, carrot, coconut milk, stock, tamari) into the saucepan.

Bring to the boil and reduce to a simmer and cook for 15 minutes or until the vegetables are tender.

Remove from the heat and use the Turbo function to process the mixture until smooth.

Serve.

To Serve.

Ladle the soup into bowls, stir through some coconut yoghurt and top with sliced chilli and chives.