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KosherVeganPumpkinSoup

Pumpkin soup from Olya Shtalberg

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Ingredients

Main:
Pumpkin — as much as you have, for example, half of a “torpedo” pumpkin
Coconut cream — 150 ml
Extra:
Pumpkin seeds
White bread croutons
Spices: salt, ginger, cinnamon, pepper, olive oil

Method

Cut the pumpkin into pieces and cook until soft. The smaller the pieces, the faster it will cook. The approximate cooking time is 40 minutes.

Blend the pumpkin with an immersion blender. Add the coconut cream and mix well. Season with spices to taste.

Pour into bowls and top with seeds and/or croutons if desired.

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