Vegan recipe for pumpkin soup

Pumpkin soup made from Hokkaido pumpkin

The fall/winter classic pumpkin, also a quick, tasty and healthy soup!

I usually use a Hokkaido pumpkin for the soup. The Hokkaido has the great advantage that the skin can simply be eaten.

Wash the Hokkaido, cut it into pieces and remove the seeds. Steam the pumpkin together with the onion and ginger and then puree. As I am a big fan of coconut, the puree is topped up with coconut milk until the desired consistency is achieved.

The only thing missing now are delicious spices, my favorites are nutmeg or turmeric. Refine with a little pumpkin seed oil and pumpkin seeds and enjoy.