Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
0
Beginner
Difficulty
0
Ingredients
- 3-4 gem squash, seeds removed and steamed
Soup:
- olive oil to fry the onion
- 1 tsp fennel seeds
- 1 tsp ground cumin
- 5 cups chopped non-stringy pumpkin (I used Japanese pumpkin)
- 1 red onion diced
- 1 tbsp grated ginger
- 500ml coconut cream
- 1 cup vegetable stock
- 1 cup chickpeas
- 1/3 cup nutritional yeast
- salt and pepper to taste
Serve with:
- 1/4 cup pomegranate seeds
- toasted pecan nuts to serve
- favorite pesto to serve
- more coconut cream
Method
- Add the soup ingredients into a pot and bring to simmer until the pumpkin is soft and the soup is fragrant.
- Blend the soup once it is cool and serve in the steamed gem squash, add your favourite toppings and enjoy!
