A rich and velvety soup using coconut cream or coconut milk. As the weather cools down, this quick and easy soup is perfect for a weekday evening meal or a light snack.
TIP For a lighter soup use vegetable or chicken stock in place of coconut milk.
NOTE Double the recipe to freeze any remaining as it is great to reheat and have on hand when guests drop in. If you are using a stick/hand blender there is no need to cool the pumpkin and carrots before blending. Place the strained veggies in a large pot, add the rest of the ingredients and blend.
Used in this recipe Ginger Essential Oil.
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