About this recipe:This warming vegan pumpkin soup tastes impossibly creamy.
4 tablespoons coconut oil
1 large onion, chopped
1 clove garlic, minced
750ml vegetable stock
425g diced fresh pumpkin
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon crushed dried chilli flakes
250ml light coconut milk
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Method Prep:20min › Cook:40min › Ready in:1hr
Heat the coconut oil in a deep pot over medium-high heat. Stir in the onion and garlic; cook until the onion is translucent, about 5 minutes. Mix in the vegetable stock, pumpkin, curry powder, salt, coriander and chilli flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover and boil 15 to 20 minutes more, stirring occasionally. Whisk in the coconut milk, and cook another 5 minutes.
Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth (alternatively, use a hand-held stick blender). Return to a pot, and reheat briefly over medium heat before serving.