I can't believe it's Vegan Icantbeliveitsvegan | Page 15

You will need:
2 cups water
2 tsp vegetable stock powder
½ cup coconut milk/cream
2 tsp coconut oil
2 cups peeled and diced pumpkin
I onion diced
1 T sweet chili sauce
1 tsp ground coriander
1 tsp turmeric powder
I inch piece of fresh ginger, peeled
and minced
2 cloves of garlic minced
1 T lime juice
1 tsp vegan Worchester sauce
Method:
1. Sautee onion and ginger in
coconut oil for a few minutes.
2. Add pumpkin, garlic, water,
stock powder, sweet chili sauce,
coriander powder, turmeric
powder and Worchester Sauce.
3. Simmer on low heat till pumpkin
is cooked (about 15 minutes)
4. Blend soup till smooth, using
stick blender, normal blender or
food processor
5. Add coconut milk and lime juice.
6. Serve with ripple of additional
coconut milk, fresh coriander
leaves or fried garlic.
Adapted from Eat Drink Paelo Recipe:
http://eatdrinkpaleo.com.au/spicy-pumpkin-coconut-soup-recipe/