Vegan Coconut Whip Pumpkin Soup
This velvety pumpkin soup is enhanced by the natural sweetness and creaminess of M&S Coconut Whip, creating a comforting, dairy-free option perfect for a cozy meal.
kcal
0
+
fat
~
0
g
protein
~
0
g
Recipe (4 pax)
Ingredients:
- 400g pumpkin, cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 150ml M&S Coconut Whip
- 500ml vegetable broth
- 1 tsp ground cumin
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions:
- Heat olive oil in a pot over medium heat. Sauté the onion and garlic until soft and fragrant.
- Add the pumpkin cubes and cook for 5 minutes.
- Pour in the vegetable broth and bring the soup to a simmer. Cook until the pumpkin is tender (about 15 minutes).
- Blend the soup until smooth using an immersion blender.
- Stir in M&S Coconut Whip, ground cumin, salt, and pepper. Heat through for 5 more minutes without boiling.
- Serve warm, garnished with a swirl of extra coco nut whip or toasted seeds.
You can add a pinch of cinnamon or nutmeg for a seasonal touch.
