Vegan Pumpkin Soup

This is a fall soup that I’ve done in a vegan way, not necessarily because it has to be vegan, but because I like it this way more. Obviously, if someone feels the need for a not-vegan alternative, you can use for example cream instead of coconut milk and butter instead of olive oil.
Also other ingredients can be switched out or added. For example carrots can be added or more spices like cumin or coriander can be used. I decided to keep it simple with the spices to maintain the flavors of the veggies as natural as possible. But that’s just my taste for this soup. 🙂
here you go.
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**Ingredients**
1 hokkaido pumpkin (also other sorts of pumpkins possible)
5 potatoes
3 onions
ginger (thumb-sized)
1 chilli
2 tbs olive oil
1 cup red lentils
1-2 tbsp tomato purée
3 tomatoes
ca. 750 ml vegetable stock, depending on how thick the soup should be (I always add enough to have all the veggies covered with stock)
400 ml coconut milk
1/2 lemon
salt
pepper
roasted pumpkin seeds and pumpkin seed oil to garnish
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**Instructions**
1. cut pumpkin, potatoes, onions, ginger and chilli in rough pieces.
2. fry veggies in olive oil at medium-high heat for around 10 minutes, season with salt and pepper.
3. add washed lentils and tomato purée, fry another 5 minutes.
4. add tomatoes and stock, simmer for 15-20 minutes until pumpkin, potatoes and lentils are cooked through.
5. purée everything.
6. add coconut milk and the juice of half a lemon
7. adjust seasoning, plate it, garnish with roasted seeds and pumpkin seed oil and serve with bread.
Enjoy !
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via Gfycat
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