Sweet pumpkin soup

 My first recipe on this blog, is actually a recipe I posted on my old blog as well. But since it happens to be vegan, and really yummy, I thought I'd bring it with me over here :)
And since pumpkin season is just around the corner, I thought it appropriate to start off with this wonderful soup.
I'll be eating this over and over again till pumpkin season is over :)


This sweet pumpkin soup makes a very nice breakfast. Perhaps a welcome change, or alternative to porridge. Also very nice as dessert:)

What you need:
- 500 grams of sweet pumpkin (kabocha squash is excellent here)
- 150 ml. coconut milk
- 150 ml. water
- 1 tsp. pure vanilla powder (or equivalent vanilla paste, bean etc.)
- 1-3 tbsp. sweetener of choice (coconut sugar, maple syrup etc.)
- pinch of salt
- juice of 1 lemon

Toppings:
Whatever you like. Granola, chopped nuts, diced apple are all great additions.

If you want to add more bite and substance to the soup without using nuts and fruits, then try adding some steamed cauliflower rice when serving :)


- To a pot add the coconut milk, water, vanilla, sweetener and salt. Bring to a simmer.

- While that heats up, chop the pumpkin into smaller pieces (remove the seeds), and blitz in a foodprocessor into rice sized pieces. (This will just make the pumpkin cook tender faster)
There's no need to peel the pumpkin. The peel will go soft and tender when cooked. (obviously use organic if eating the peel)

- Add pumpkin to the pot. Cover with a lid and let everything simmer till the pumpkin is tender, stirring occasionally. Should take about 10-15 minutes.

- Blend everything to a smooth soup. I just use a stick blender straight in the pot.
- Add lemon juice, and blend again.

- Adjust the soup with more vanilla and sweetener if necessary.

- Serve as is, or with your toppings of choice. A little cinnamon, or pumpkin spice mix, is also a very nice addition :)