The Creamiest Pumpkin Soup you will ever make ✨⠀
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All natural plant based soup, made with coconut milk and vegetable stock, that's it. I make all of my soups the same way. I roast vegetables and garlic with a bit of olive oil in the oven until soft and blend it together with stock, coconut milk and seasoning. You can add herbs when roasting and you can top your soup off with seeds, herbs, chilli flakes, broken up crunchy bread ...you get the picture :) ⠀
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Roasted Pumpkin Soup⠀
- 870 grams pumpkin, cut in chunks ⠀
- 2 tbs olive oil ⠀
- 3 cloves garlic, whole ⠀
- 2 homemade vegetable stock cubes (if store bought 1 is fine)
- 400 ml coconut milk ⠀
- 400 ml warm water ⠀
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Pour the olive oil over the pumpkin and garlic in a baking tin and roast for a hour (turning it halfway through). Add stock to the water till dissolved. Put the roasted pumpkin and garlic, the water and stock mixture, coconut milk and seasoning in a blender and blend till smooth. Serves around 4 people. ⠀
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Please try it out and tell me what you think 🧡