Dairy-Free Pumpkin Soup with Toasted Seeds

Ingredients

• 1 medium Pumpkin
• 4 cups Vegetable broth
• 1 medium Onion
• 2 cloves Garlic
• 1 can Coconut milk
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Pumpkin seeds
• 0.5 teaspoon Paprika

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 175°C. Toss pumpkin seeds with a drizzle of olive oil, paprika, salt and pepper. Spread on a baking sheet and toast for 5-8 minutes, or until golden brown.
2. 2Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. 3Add pumpkin and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until pumpkin is tender.
4. 4Carefully transfer the soup to a blender or use an immersion blender to blend until smooth.
5. 5Stir in coconut milk and season with salt and pepper.
6. 6Serve hot, garnished with toasted pumpkin seeds.

Substitutions

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