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Vegan Pumpkin and Ginger Soup

Serves: 4 peopleRecipe course: VelouteTotal time (min.): 30Complexity (1 to 3): 1
vegan_pumpkin_ginger_620x325.jpg vegan_pumpkin_ginger_620x325.jpg
Serve this warming soup with plenty of crusty bread.

Tools

Hand blenders
Soup XL attachment

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.