Creamy Pumpkin Soup

A hearty soup – Vegan Creamy Pumpkin Soup! Simple, nutritious and yet easy to whip up! If you find that it is too thick, just thin it down with water or soy milk. Coconut milk may be substituted with 150g silken tofu puree, if desired. For the little children, just tell them this is Cinderella’s Magical Pumpkin Soup, they will love it.
Preparation: 10 mins, Cooking time: 20 mins

Ingredients (serves 2)
° 250g pumpkin, peeled and diced
° 1 (100g) potato, peeled and diced
° 250ml water
° 100ml thick coconut milk
° 100ml-150ml soy milk (reduced sugar)
° 1 teaspoon non dairy margarine
° 1 teaspoon salt, or to taste
° pepper to taste
° 2 sprigs coriander leaves or 1 teaspoon chopped spring onion, for garnish

1. Place the pumpkin, potato and water in a pot. Bring to a boil and simmer for 10-15 minutes or until all the vegetables are tender.
2. Transfer to a blender or food processor and blend until smooth and creamy. Stir in the coconut milk, soy milk and blend well.
3. Heat the margarine in a pot and pour in the pumpkin puree. Stirring slowly and bring to a boil. Season with salt and pepper.
4. Ladle the soup into individual serving bowls, garnish with spring onion or coriander leaves and serve hot.