Creamy Plant-Based Pumpkin Soup
1 chopped onion
2 cloves of garlic, crushed
1 tablespoon of coconut oil
1 teaspoon of minced ginger
1 teaspoon of thyme
1/2 teaspoon of cayenne pepper
9 cups or 2.2lb/1kg of peeled and cubed pumpkin
3 5oz cans of Native Forest Coconut Cream
Salt and pepper to taste
Add coconut oil into a pot together with your chopped onion, garlic and ginger and sauté your ingredients.
Add in your aromatics to the pot and continue to sauté until your onions are soft and translucent.
Add in your vegetable stock, coconut cream, and pumpkin and bring to a boil.
Turn down the heat and allow to simmer for 10 minutes until your pumpkin is soft and cooked.
Using an immersion blender, blend your soup together until it becomes smooth. You may also transfer to a blender in stages if you do not have an immersion blender.
Salt and pepper your soup to taste.
Serve and drizzle coconut cream in a swirl on the top of your soup. Take a toothpick and strike from the middle out to create a spiderweb effect.
Garnish with some pumpkin seeds stuck in the web for an added flair and enjoy!