Dairy Free creamy pumpkin spiced soup with crunchy toppers
This soup is so thick & creamy, you'd never know it was dairy free! It's very textural with the added toppers.
I love soup. In my opinion, there is nothing better than a warm bowl of soup to warm me up from the inside on a cool winter night. I am not a huge fan of blended soups however. I love texture & crunch & this is how this Dairy & gluten free Pumpkin Spice soup was created. If you like creamy soups, then you can omit the toppings. I'll leave that up to you!
450g Butternut pumpkin (de-seeded & skin left on)
300g Cauliflower - roughly chopped
1 Brown Onion
2 TBSP of Vegetable stock/your favourite bone broth
1 tin of Ayam coconut cream
500ml of water
Pinch of salt & pepper
2 TBSP of Red Curry Paste (I love the Turban Chopsticks brand)
Chop pumpkin into a rough dice & place into a large pot or Thermomix with all of the remaining ingredients.
Bring to the boil & then turn down to a simmer until everything has softened. Thermomix - cook for 17 minutes, 100 degrees, speed 2.
Once everything has softened, blend the soup on high speed in a blender/Thermomix. Be very careful when blending hot ingredients - turn up the speed slowly to avoid any spillages.
Top with your favourite crunchy toppings. I love panfried broccoli, with garlic & crispy bacon bits. I also added some home made Sauerkraut to mine.
Enjoy & don't forget to share your creations with me using #healthfulliving or #kristenpavezhealth