Vegan Pumpkin and Coconut Soup

Vegan Pumpkin and Coconut Soup

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Your basic vegan pumpkin soup with coconut milk for creaminess. You can add a little more stock or coconut milk to change the consistency.


Serves: 2 

  • splash vegetable oil
  • 280g pumpkin, peeled and cubed
  • 1/2 clove garlic, diced
  • 200ml vegetable stock
  • 100ml coconut milk
  • chilli powder, to taste
  • salt and pepper, to taste

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Heat oil in a saucepan and add pumpkin and garlic. Fry a few minutes then add stock and coconut milk.
  2. Season with chilli powder and simmer until pumpkin is done, about 15 minutes. Puree and season with salt and pepper.

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