Roasted pumpkin soup

Seems like I’ve been mostly doing baked things lately. So it’s time to change that and publish something different. Yeah yeah, pumpkin cream soup. Been there, done that. But. Have you tried it with fresh ginger instead of the powder? And have you used some coconut milk in it instead of adding cream? This version is perfect for vegetarians, even for vegans I’ll dare to say, because there is no animal protein at all…

Ingredients:

• roasted pumpkin
• coconut milk
• fresh ginger
• chilli
• lime
• coriander
• vegetable stock
• olive oil
• salt&pepper

Method:

1. roast the pumpkin in the oven (I had it done a couple of days in advance, for another recipe and had some leftovers);
2. put it in a pot with a little bit of olive oil, add some vegetable stock, the freshly grated ginger and some coconut milk and bring to the boil;
3. season to taste and blizz;
4. serve adding some fresh chilli, a small wedge of lime and some coriander leaves.