A thick and creamy vegan pumpkin soup that kids go crazy for. I LOVE this soup. It’s thick, tasty and really easy to make. Serve it up with some chunky wholegrain bread or fresh sourdough for an healthy family dinner.
Chop your butternut into 1/2 inch chunks. Finely dice your onions and chop up your garlic cloces.
Fry your Vegetables.
In a large pot, heat up your coconut oil. Add your onions and fry for around 2 - 3 minutes until softened. Add your pumpkin pieces and garlic. Fry for 4 - 5 minutes until the pumpkin starts to brown a little. Stir to prevent sticking to the bottom of the pot.
Add your Stock & Seasoning
Pour in your vegetable stock and add salt, pepper and thyme. Bring to the boil.
Pop a lid on your pot. Turn your temp to medium and allow the soup mix to simmer for about 12 - 15 minutes until pumpkin has softened.
Remove the pot from the heat and blend until smooth (see note #1)
Stir in your coconut cream and serve.
There are a couple of ways you can do this. Either using a handheld stick blender or by transferring the soup (in batches) to your blender. The first option is alot easier, so if you make soup often, definitely look into getting yourself of these bad boys.