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Vegan Roasted Pumpkin and Coconut Soup

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Ingredients

Adjust Servings:
1 Onion Diced
1 Large Leek Finely Sliced
1 Chilli Finely Chopped
1 tbsp Coconut Oil
1 Large Roasted Pumpkin or Butternut Squash Peeled and diced
500ml Hot Vegetable Stock
400ml Coconut Milk
Salt and Pepper

Vegan Roasted Pumpkin and Coconut Soup

Features:
  • Gluten Free
  • Vegetarian
  • Serves 4
  • Easy

Ingredients

Directions

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This super Roasted Pumpkin and Coconut soup is totally vegan and perfect for warming you up in those cold Autumn/Winter months.

Steps

1
Done

Put the onion, leeks, chilli and coconut oil into the mixing bowl and cover with pierced cling film. Place on the base of the oven and cook on HIGH MICROWAVE for 5 mins.

2
Done

Add the roasted pumpkin/squash, hot stock and coconut milk to the bowl cook on HIGH MICROWAVE for 15-20 MINS.

3
Done

Add salt and pepper and leave to cool before liquidising.

4
Done

Garnish with a swirl of cream, toasted coconut flakes and some fresh coriander leaves before serving

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Pumpkin and Spinach Pasta Bake
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Roasted Pumpkin Risotto
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Pumpkin and Spinach Pasta Bake
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Roasted Pumpkin Risotto