Spicy Vegan Pumpkin and Cheese Soup
Pumpkin soup is always a great solution for the autumn menu. Full of flavor, cheesy, creamy and very comfort food. It's easy to prepare and ready in just 30 min.Seasonal pumpkin gives them beautiful orange color аnd spices make the taste intense and zesty. This soup warms perfectly.
Servings: 4
Ingredients
- 2 cloves garlic, minced
- 1 onion, chopped
- 1/3 cup Noochy Licious
- 1 tsp fresh ginger minced
- 400 ml Coconut Cream
- 1 tbsp olive oil
- 1/2 tsp chili flakes
- 360 ml Vegetable Broth
- 8 cups(850g) pumpkin peeled and cubed
- Salt and pepper to taste
- Pumpkin seeds and a bunch of parsley for decoration
Instructions
- Add the olive oil in a large pot with the chopped onion, garlic, and minced ginger and saute until onion is slightly soft and transparent. Add the pumpkin, vegetable stock and bring to the boil. Cover and simmer until the pumpkin is cooked (about 15 minutes).
- Then add the coconut cream, chilly flakes, and Noochy Licious. Add sea salt and pepper to taste.
- Puree with a hand blender until smooth.
- Serve with pumpkin seed, coconut cream, and fresh parsley.
