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Vegan Roasted Pumpkin and Coconut Soup

Vegan Roasted Pumpkin and Coconut Soup

This super Roasted Pumpkin and Coconut soup is totally vegan and perfect for warming you up in those cold autumn and winter months!

Vegan Roasted Pumpkin and Coconut Soup
Cooking Time35 minutesDifficulty:Easy

Ingredients

Servings:4
  • 1onion (diced)
  • 1large leek (finely sliced)
  • 1chili (finely chopped)
  • 1 tbspcoconut oil
  • 1large roasted pumpkin or butternut squash (peeled and diced)
  • 500 mlhot vegetable stock
  • 400 mlcoconut milk
  • Salt and Pepper

Steps

STEP 1

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.

STEP 2

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

STEP 3

Add salt and pepper and leave to cool before liquidising.

STEP 4

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

Enjoy

Vegan Roasted Pumpkin and Coconut Soup

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