CREAMY PUMPKIN SOUP
Fall has officially arrived in our kitchen with this creamy pumpkin soup. Topped with vegan bacon & creme fraiche, it’s our absolute favorite soup.
Ingredients
- 1 small Hokkaido pumpkin
- 4 potatoes
- 500 ml veggie broth
- 75 g vegan creme fraiche
- 400 ml coconut milk
Toppings:
- 75 g vegan creme fraiche
- vegan bacon
- pumpkin seed oil
- chives
Instructions
- Cut the pumpkin into small pieces, remove the seeds and bring to boil in the vegetable stock.
- Cut the potatoes into small pieces and add them.
- Simmer until everything is cooked soft and then mash with a blender.
- Stir in half of the creme fraiche cup and the coconut milk.
- Garnish with creme fraiche, fried vegan bacon, some pumpkin seed oil and chives and enjoy!
