Recipe with background

Pumpkin Soup

Wonderful, warming pumpkin soup with hints of ginger and coconut.

Ingredients

• half a small pumpkin or butternunt squash, peeled and diced
• 1 small yellow onion, diced
• 2 tbsp of butter or olive oil
• 1-inch piece of fresh ginger, grated
• 1 can of coconut milk (400ml)
• 1 l veggie stock
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon
• salt to taste
• for serving: fresh cilantro, toasted sunflower or pumpkin seeds

Directions

1. Add the onion and ginger to a medium sauce pot with the butter. Sauté slowly over medium heat until the onion is soft and translucent (about 3 minutes).
2. Add the diced pumpkin, smoked paprika, cinnamon, and stock. Stir to combine the ingredients, then allow the soup to come up to a simmer.
3. Add coconut milk and simmer the soup for about 10 minutes. Taste and add salt as needed.
4. Serve the soup with your choice of toppings. Add crusty bread for extra deliciousness.

Notes

Coconut milk can be swapped for another full-fat plant milk, like almond or soy.