Warm Pumpkin Soup

It’s the first month of Autumn here in Australia and pumpkin soup is such a lovely traditional autumn dish and a real tummy warmer.

photo (1)

  • 1/2 butternut pumpkin, cut into cubes
  • 1 large carrot, cut into chunks
  • 1/2 an apple, skin and all
  • 1/2 spanish onion, peeled
  • 1 thumb-sized garlic clove, bruised and peeled
  • 1 thumb-sized piece of ginger
  • 1 tsp curry powder
  • Himalayan rock salt and freshly group black pepper
  • Some of your favourite vegan stock powder (I am still looking for a good one!)
  • 600ml filtered water
  • 150ml coconut milk
  • 100 ml coconut cream
  • 1 cup of fresh coriander leaves

Set aside the coconut cream and coriander leaves for garnish. Place all other ingredients in a high-powered blender (I use a Vitamix) and blend until warm, approximately 4 minutes. Pour into bowls and serve with spoonfuls of coconut cream, coriander leaves and cracked pepper. Delicious!

Serves about 4-6 depending on whether it is being served as a main or entree.

yummy soup

Inspiration for this recipe came from the VITA MIX website.

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