Saturday, 22 August 2015

Dairy Free Creamy Pumpkin Soup

Nothing says winter like a bowl of creamy pumpkin soup!

Also nothing says tummy ache like a bowl of creamy pumpkin soup.

Well not any more, I decided to experiment a little and realised if you substitute coconut cream for the cream you get the same effect with taste but not the same affect with your tummy - yeah winning!!!

Here's my recipe for easy dairy free creamy pumpkin soup and best of all only 4 ingredients - score!

1/2 a large jap pumpkin, peeled and cut into chunks
1.5 litres of vegetable stock
1 large brown onion, sliced
155ml coconut cream (add a little water and mix to get a cream like consistency)

In a large saucepan, combine the pumpkin, stock and onion. Gently bring to the boil over a medium/high heat, once at a boil reduce the heat, cover and simmer until the pumpkin is tender (this will take about 20 - 25 minutes). Remove from the heat then using a stick blender, blend until smooth, add the coconut cream and stir to combine. Season to taste. Serve and enjoy.

I served mine with quinoa croutons by Orgran  

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