Vegan Pumpkin Soup

I love this recipe particularly at work in winter, super easy to re heat in the microwave.

You will need:

1 Butternut pumpkin
1 Sweet potato
Salt and Pepper
400 ml can of coconut milk
2 cups of Vegetable soup

Directions

Peel Pumpkin and Sweet Potato
Place in an oven tray with a little bit of oven tray
Sprinkle a little bit of salt and pepper
Bake in an oven at 180 degrees for around 45 minutes or until soft
Remove from oven place pumpkin and sweet potato in a blender add around half the stock and coconut milk
Blend together
Continue to add small amounts of the coconut milk and stock until the texture is slightly watery.
Add the mix to a large pot
Place on a medium heat and simmer until it is a smooth consistency.

Serve hot