With Halloween just days away, pumpkin season is well and truly underway here in England! Pumpkins are incredibly beneficial for our skin. Read my blog post to find out why.
This creamy pumpkin soup is perfect for cosy autumn lunches, serving in a mug around the bonfire or served as a light starter at dinner.
INGREDIENTS (serves 4)
2 white onions peeled and chopped
1 tsp coconut oil
1 tin coconut milk
2 litre vegan bouillon (I use this powder)
Pinch of ground cardamon
Roast the pumpkin in an oven at 160C - my favourite way to do this is to slice it in half, scoop out the seeds (save them because you can plant them for pumpkins next year!) place them fleshy side down onto a baking tray and roast for about 30 mins. The flesh will be lovely and soft inside
Saute the onions in a saucepan with coconut oil for 10 mins until soft, add the bouillon and coconut milk to the pan and gently warm
Add the pumpkin flesh and soup to a blender and blend smooth
Return the soup to a pan, add a pinch of cardamon, season with salt and pepper and serve in a bowl with flaked coconut