Vegan Pumpkin Purée Soup

Ingredients

• Pumpkin 3½ kg
• Carrot 10 oz
• Onion 5 oz
• Garlic 4 cloves
• Ginger 5 oz
• Thyme 4 sprigs
• Ground Cinnamon ½ spoons
• Coconut Milk 25 fl oz
• Vegetable Oil 0 fl oz
• Water 0 qt
• Ground Black Pepper to taste
• Salt to taste

Step-by-Step Guide

Step 1

Remove the seeds from the pumpkin and cut it into wedges.

Step 2

Slice the ginger thinly.

Step 3

Chop the garlic coarsely.

Step 4

Place the pumpkin on parchment paper, sprinkle with ginger, garlic, sugar, and salt, add sprigs of thyme, drizzle with oil, and bake for 40 minutes.

Step 5

Coarsely chop the carrots and onions.

Step 6

Sauté in a pot, add water, and simmer for 10 minutes.

Step 7

Peel the pumpkin and remove the thyme sprigs.

Step 8

Add the flesh and the remaining contents from the baking tray to the carrots and onions.

Step 9

Add coconut milk and simmer on low heat until cooked, for 10 to 20 minutes.

Step 10

Season with salt and pepper, add cinnamon, and blend the pumpkin soup until smooth. Serve hot.