Vegan Pumpkin Soup πŸŽƒ

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The ultimate autumn supper!


1 tablespoon Coconut oil
1 Onion chopped
2 Garlic cloves crushed
1 teaspoon Ginger
1 teaspoon Thyme
1/2 teaspoon Cayenne pepper
1kg Pumpkin peeled and cubed
400ml Coconut cream
360ml Vegetable stock
Salt to taste
Pepper to taste


Heat the coconut oil in a pan, saute the onion and the garlic, add the thyme, ginger and cayenne pepper and saute until the onions are softened.

Pour in the coconut cream, vegetable stock and pumpkin and bring to the boil, reduce the heat to a simmer until the pumpkin is soft.

Use a food processor or blender to blend the ingredients, season with salt and pepper to taste. Serve warm with pumpkin seeds sprinkled on top.

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