Creamy Dairy Free Pumpkin Soup

When it comes to winter dinners, what is more iconic than a creamy pumpkin soup? This delicious dinner can also double as a lunch, and when served with a piece of freshly baked sourdough, will comfort you from the inside out. While traditionally made with milk and cream, the substitution of veggie broth and coconut cream makes it both vegan and dairy-free! This creamy dairy-free pumpkin soup is the answer to all of your winter dinner dilemmas! 

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Ingredients: 

• 1 pumpkin 

• 1 can coconut cream 

• 2 cups vegetable broth or stock 

• 2 tbsp olive oil 

• 2 medium shallots 

• 3 cloves of garlic 

• 1 knob of ginger 

• 1/4 tsp smoked paprika 

• ¼ tsp sea salt 

• ¼ tsp cracked peppercorns 

Directions: 

1. Preheat oven to 180 degrees

2. Cut pumpkin into slices, drizzle with some olive oil and roast for 35-minutes until flesh is soft and can be pierced with a fork 

3. Heat olive oil in a large pot, then add shallots, garlic and ginger and cook until soft but not brown 

4. Once cooked, remove the skin from the pumpkin and add the flesh to the pot and stir in paprika, salt and peppercorns 

5. Once combined, stir in the veggie stock and allow to simmer for 15-minutes 

6. Once you’ve let it sit for 15-minutes, stir through coconut cream until all ingredients are combined

7. Once combined, remove from the heat and allow to cool

8. Use a stick blender to combine all ingredients to form the desired consistency. If it’s to thick, add some more veggie stock and if it’s not thick enough, add some more coconut cream (if you don't have a stick blender, use a normal blender or nutribullet in smaller batches) 

9. Serve with a piece of freshly toasted sourdough