Vegan Roasted Pumpkin and Coconut Soup

Name: Vegan Roasted Pumpkin and Coconut Soup
Total time: 35 min
Yield: 4 servings
Ingredients: 1 onion (diced); 1 large leek (finely sliced); 1 chili (finely chopped); 1 tbsp coconut oil; 1 large roasted pumpkin or butternut squash (peeled and diced); 500 ml hot vegetable stock; 400 ml coconut milk; Salt and Pepper

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

35 minutes

Difficulty: Easy

Ingredients

Servings: 4

1 onion (diced)

1 large leek (finely sliced)

1 chili (finely chopped)

1 tbsp coconut oil

1 large roasted pumpkin or butternut squash (peeled and diced)

500 ml hot vegetable stock

400 ml coconut 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.

Vegan Roasted Pumpkin and Coconut Soup