Vegan Pumpkin Soup with Coconut Milk Recipe

Ingredients

• 1 medium organic pumpkin
• 400 ml coconut milk
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 red chili pepper, finely chopped
• 2 cm fresh ginger, grated
• 1 liter vegetable broth
• 2 tbsp olive oil
•  Salt and pepper to taste

Instructions

1. 1 Preheat the oven to 200 degrees.
2. 2 Cut the pumpkin into small cubes and place them on a baking sheet. Drizzle with olive oil and roast them in the oven for 25 minutes.
3. 3 Meanwhile, heat a soup pot with the olive oil and sauté the onion, garlic, red chili pepper, and ginger.
4. 4 Add the roasted pumpkin to the pot and pour in the vegetable broth.
5. 5 Bring the soup to a boil and let it simmer for 20 minutes.
6. 6 Add the coconut milk and puree the soup with an immersion blender until smooth.
7. 7 Season the soup with salt and pepper and serve it hot.