It's soup season! You can never have enough soup recipes. With all the flavours and combinations you can have, it's truly a dish that you can never get sick of. This pumpkin and coconut milk soup is no exception, especially when it's topped with a delicious vegan smokey coconut 'bacon'—yum!
Ingredients
5 cups pumpkin (cut into cubes)
5 cloves garlic
1 large onion
10 sprigs thyme
2 1/4 cups canned coconut milk, lite
2 cups veggie broth⠀
2 tsp paprika, smoked
1 tsp sea salt⠀
Directions
- Preheat the oven to 450 F/ 230 C⠀
- Mix the pumpkin, onion and garlic with the smoked paprika and salt.⠀
- Put the mixture on a baking paper-lined tray. Top with the thyme sprigs.⠀
- Bake for 35 minutes until the pumpkin is cooked and brown on the edges.⠀
- Remove the thyme sprigs and the rind if you haven't done it before, and place into a blender with the coconut milk and blend until smooth⠀
- Pour the mixture into a pot and add the broth, heat on the stove over medium-low heat until warm.⠀
- Serve topped with coconut bacon, a few sprigs of thyme, pepita seeds and a splash of coconut milk. ENJOY
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