Lately I am so obsessed with coconut. But you can’t deny coconut simply makes everything smell so wonderfully good and this is something I couldn’t live without.

Silky Coconut Pumpkin Soup (Vegan)

Silky Coconut Pumpkin Soup (Vegan) | Millennial-Kitchen.com

Ingredients:

2 cups of chopped pumpkin
2 cups of coconut flesh (you can reduced if you like it lighter)
some garlic powder (you can use fresh garlic if you like it stronger taste)
some onion power (optional for fresh ones)
salt and sugar for taste
olive oil
grounded black pepper (optional)
cayenne flakes (optional)
chia seeds (optional but encouraged 🙂 )
sesame seeds (optional & toasted will be nice)
parsely for garnishing

Directions:

You can either steam, boil or roast your pumpkin. Roasted pumpkin will give u a nice nutty smell and thicker texture too but over here I opt for the boiled. It is easier to blend and i yield more as i didnt discard the water here.

I add the boiled pumpkin into a high speed blender with the coconut flesh and blend until u get a creamy consistency. Add more pumpkin water if it is alittle too dry and add more if you wanted a lighter version here.

Once is up to your consistency, you can add the rest of ingredients into blender except the ‘optional’ ingredients which i personally feltl it is better for toppings and garnishing purposes and drizzle more olive oil|

Yvonne

Been a raw/vegan/vegetarian for 13 years and still strong counting. I had no formal training but I put in many hours with heart & soul in handcrafting & tweaking every recipes here by going thru' stacks & stacks of cooking books & turning cooking show recipes into a green meals. My many thumbs up from family is my big milestone & it brought us closer than ever!

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