Halloween Pumpkin Soup (Using Carving Leftovers)
This vegan pumpkin soup is a great way to reduce Halloween pumpkin waste. Featuring spices and creamy coconut milk, it's also gluten-free.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thepeskyvegan.com.
Cooking tools:
- Immersion blender
- Saucepan
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Measuring spoon
- Stove
Ingredients
- 1 medium carving pumpkin ((see notes))
- 1 tablespoon olive oil
- 2 onions, roughly chopped
- 2 carrots, roughly chopped
- 4 cloves garlic, roughly chopped
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon chilli powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried sage
- ¾ cup (200 ml) coconut milk
- 5 cups (1.2 litres) vegan stock
- Salt
- pepper
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