(Vegan & Ready in just 5 minutes!)
Pumpkin season is finally here and brings with it delicious flavors! In times like these, you definitely shouldn't miss the opportunity to make this magical pumpkin soup. This recipe is a true GAME CHANGER! No cooking required, just blending.
-1 Hokkaido pumpkin
-1 can of coconut milk
-3 cm fresh ginger
-1/2 tablespoon cayenne pepper
-A pinch of Himalayan salt
1. Bake the Hokkaido pumpkin at 180°C/360°F for 20-25 minutes.
2. Then mix the pumpkin, coconut milk, fresh ginger and spices with #CB1000 .
Photo and recipe by @mrs_kitchen_fairy