Tools
Hand blenders
Soup XL attachment
Vegan Pumpkin and Ginger Soup
| Serves: 4 people | Recipe course: Veloute | Total time (min.): 30 | Complexity (1 to 3): 1 |
Serve this warming soup with plenty of crusty bread.
Ingredients
Ingredients 1
Coconut oil 2 Tbsp.
Ingredients 2
Onion 1
Garlic cloves 2
Ingredients 3
Chilli 1.5
Ginger 5 grams
Turmeric 0.5 tsp.
Pumpkin 700 grams
Carrots 2
Coconut milk 400 ml
Vegan stock 200 grams hot
Tamari 2 Tbsp.
Method
Prep. (Before you begin)
1- Peel, trim and coarsely chop the onion.
2- Peel, destem and finely chop the garlic.
3- Deseed and finely chop the chilli.
4- Peel and finely chop the ginger.
5- Peel, deseed and chop the pumpkin.
6- Peel, trim and coarsely chop the carrot.
Getting started
1- Connect the Soup XL to the hand blender.
Stage 1
1- Add Ingredients 1 (oil) into the saucepan.
2- Heat over a medium heat.
Stage 2
1- Add Ingredients 2 (onion, garlic) into the saucepan.
2- Cook for 2 minutes until the onions are soft.
Stage 3
1- Add Ingredients 3 (chilli, ginger, turmeric, pumpkin, carrot, coconut milk, stock, tamari) into the saucepan.
2- Bring to the boil and reduce to a simmer and cook for 15 minutes or until the vegetables are tender.
3- Remove from the heat and use the Turbo function to process the mixture until smooth.
4- Serve.
5- To Serve. Ladle the soup into bowls, stir through some coconut yoghurt and top with sliced chilli and chives.