Vegan Pumpkin Coconut Soup (Lactose-Free)

Ingredients

• 500 g Pumpkin
• 400 ml Coconut milk
• 500 ml Vegetable stock
• 1 piece(s) Onion
• 2 piece(s) Garlic
• 10 tbsp Ginger
• 15 tbsp Olive oil
• 15 tbsp Maple syrup
• 2 tsp Curry powder
• 1 tsp Ground cinnamon
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Fresh parsley or cilantro
• 1 tbsp Pumpkin seeds

Instructions

1. Cut the peeled pumpkin into small chunks, about a couple of centimeters, and set aside.
2. Add olive oil to a large pot and heat over medium heat. Add diced onion and sauté until softened and translucent.
3. Add minced garlic and grated ginger, and cook until fragrant.
4. Add curry powder and ground cinnamon, and stir-fry briefly.
5. Add the pumpkin and stir to coat evenly. Pour in all the vegetable stock and all the coconut milk, and mix well. Bring to a boil, then reduce to low heat, cover, and simmer until the pumpkin is very tender.
6. Turn off the heat and blend everything into a smooth, silky soup.
7. Pour the soup back into the pot. Season with maple syrup, salt, and black pepper, then heat again until warmed through.
8. Ladle into bowls and top with chopped fresh parsley or cilantro and toasted pumpkin seeds; drizzle with a little coconut milk if desired.

Storage and Meal Prep Tips