Vegan Pumpkin and Coconut Soup


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

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    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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