Vegan Pumpkin Soup

Vegan Pumpkin Soup

(Vegan & Ready in just 5 minutes!)

Pumpkin season is finally here, bringing with it delicious flavors! In times like these, you definitely don't want to miss the opportunity to make this magical pumpkin soup. This recipe is a true game changer! No cooking required, just blending.

Ingredients
-1 Hokkaido pumpkin
-1 can of coconut milk
-3 cm fresh ginger
-1/2 tablespoon cayenne pepper
-A pinch of Himalayan salt

preparation
1. Bake the Hokkaido pumpkin for 20-25 minutes at 180°C/360°F.
2. Then mix the pumpkin, coconut milk, fresh ginger and spices with #CB1000 .

Photo and recipe by @mrs_kitchen_fairy