Pumpkin Curry Soup (vegan)

This pumpkin soup is easy to make, filling and perfect for a cold winter dinner. It is done in 30 minutes, and really, the hardest part is waiting until it fully cooks. Excited?

Recipe (4 servings)

Ingredients:

• 1 onion

• 1 Hokkaido squash (or butternut squash)

• 1/2 can coconut milk (full fat)

• 1 ts curry powder

• salt and pepper to taste

• 1 cup water

• olive oil (can be replaced with water)

• 2 slices of any bread for the topping

Directions:

First chop up the onion- it doesn't need to be perfect, we will blend everything at the end- and saute it in a splash of olive oil or water on medium-high heat.

While it is cooking cut your squash into four big chunks and peel them. Chop the peeled squash into bite-sized pieces and put them in the pot with the onion.

Season it with 1 teaspoon of curry powder, salt and pepper.

Pour 1 cup of water and half can of full fat coconut milk in the pot, mix everything well and put a lid on it.

Wait until the squash becomes tender (it shouldn't take more then 25 minutes), and after everything has cooked blend the soup with an immersion blender.

Meanwhile cut the bread into small pieces and put it in the preheated oven (180 °C) and let it roast for 10 minutes or until it's crispy.

Pour the soup into 4 plates and garnish it with extra coconut milk, the crispy bread and some fresh herbs, if you have any.

You can store it in the fridge for 3 days or in the freezer for months.