pumpkin coconut soup
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Ingredients
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 garlic clove, chopped
  • 570g chopped pumpkin
  • 250g potatoes, peeled and cubed
  • 2 cups vegetable stock
  • ½ cup coconut milk
  • Salt and pepper to taste
  • 2 tablespoons slivered almonds
Instructions
  1. Heat olive oil on medium heat in a large saucepan. Sauté the onion and garlic until fragrant and soft, about 5 minutes.
  2. Add the pumpkin and potatoes, cover with vegetable stock and bring to boil. Cover, reduce heat to low and simmer for 30 minutes until the pumpkin and potatoes are soft.
  3. Meanwhile, toast almonds in a small saucepan. Set aside when ready.
  4. Purée with a handheld blender. Add the coconut milk and bring to boil. Reduce heat to low and simmer for 7 to 10 minutes until the soup thickens. Season to taste with salt and pepper.
  5. Serve soup in bowls and top with toasted almonds.
Notes
RECIPE ADAPTED FROM: Avocado Pesto's Vegan Creamy Pumpkin Soup
Recipe by Savormania at http://www.savormania.com/pumpkin-coconut-soup/