Pumpkin And Coconut Cream Soup

Ingredients

• 2 cups of pumpkin chunks
• 2 cups of vegetable stock
• 1 cup of coconut cream
• 1 tbsp of butter
• 1 tsp of ginger powder

Directions

1. Heat a cooking pot and add the butter and the pumpkin chunks. Saute for 3-4 minutes.
2. Add the vegetable stock and the ginger powder and bring to a boil. Reduce the heat to simmer for 20-25 minutes
3. Add the coconut cream last and cook for another 2-3 minutes
4. Blend the soup with an immersion blender until creamy smooth. Serve with a drizzle of coconut cream (optionally) on top