Vegan Forum

Ingredients 1 onion, chopped
1 leek, sliced
1 tbsp finely grated fresh ginger
1 cup/250ml veggie stock
750gms pumpkin peeled, cut into cubes
1 1/2 cups/375ml coconut milk
1 cup/250ml water
3tbsp chopped fresh coriander
ground white pepper
Instructions 1. Place onion, leek, ginger and 2 tbsp of the stock in a saucepan and cook, stirring, over a medium heat for 3-4 minutes or until tender.
2. Add pumpkin, cover and cook, stirring once, for 5 minutes.
3. Stir in coconut milk, water, coriander and remaining stock and simmer for 10 minutes longer or until pumpkin is tender.
4. Remove pan from heat and cool slightly. Place soup mixture, in batches, in a food processor or blender and process until smooth.
5. Return soup to a clean saucepan and heat over a medium heat, stirring, for 4-5 minutes or until hot. Season to taste with white pepper. Is great served with chunky damper!