Vegan Roasted Pumpkin and Coconut Soup

Name: Vegan Roasted Pumpkin and Coconut Soup
Total time: 35 min
Yield: 4 servings
Ingredients: 1 onion (diced); 1 large leek (finely sliced); 1 chili (finely chopped); 1 tbsp coconut oil; 1 large roasted pumpkin or butternut squash (peeled and diced); 500 ml hot vegetable stock; 400 ml coconut milk; Salt and Pepper

This super Roasted Pumpkin and Coconut soup is totally vegan and perfect for warming you up in those cold autumn and winter months!

Combination Oven

35 minutesDifficulty:Easy

Ingredients

Servings:4

1onion (diced)
1large leek (finely sliced)
1chili (finely chopped)
1 tbspcoconut oil
1large roasted pumpkin or butternut squash (peeled and diced)
500 mlhot vegetable stock
400 mlcoconut milk
Salt and Pepper

Steps

STEP 1

Put the onion, leeks, chilli and coconut oil into the mixing bowl and cover with pierced cling film. Place on the base of the oven and cook on HIGH MICROWAVE for 5 mins.