Curried Pumpkin & Butternut Squash Soup | Vegan Recipe

Ingredients

• 1 x tsp. olive oil
• 1 x onion (peeled & chopped)
• 1 x medium butternut squash (peeled & cubed)
• 500g x pumpkin puree
• 1 x apple (peeled & chopped)
• 840ml x vegetable stock or broth
• 240ml x coconut milk
• 1½ x tbsp. curry powder
• 1 x tbsp. ground turmeric
• 1 x tbsp. fresh ginger (grated)
• salt & pepper to taste
• 3 x tbsp. parsley, chopped
• 6 x tbsp. pumpkin seeds
• 2 x tbsp. canned coconut milk