Vegan Pumpkin Soup

Vegan Pumpkin Soup

(Vegan & ready in just 5 minutes!)

Pumpkin season is finally here, bringing delicious flavors with it! Now is the perfect time to whip up this magical pumpkin soup. You absolutely don’t want to miss this – this recipe is a real GAMECHANGER!
No cooking required, just blend it up.

Ingredients

• 1 Hokkaido pumpkin
• 1 can coconut milk
• 3 cm fresh ginger
• ½ tablespoon cayenne pepper
• A pinch of Himalayan salt

Preparation

1. Bake the Hokkaido pumpkin at 180°C (360°F) for 20–25 minutes.
2. Then blend the pumpkin, coconut milk, fresh ginger, and spices together using the #CB1000

Photo and recipe by @mrs_kitchen_fairy