Yields 5 servings

Now that cooler weather is here, it’s a great time to prepare fast, hearty, squash family soups. This one is a super creamy vegan pumpkin soup. This rich and satisfying broth is made with coconut cream and spices for a simply delicious appetizer—ready in 20 minutes. Try it with bread and a side salad with roasted veggies, for a yummy mid-day meal.

1 Tbsp coconut oil
½ tsp hing
½ tsp turmeric
1 tsp ginger (minced or finely chopped)
1 tsp thyme
½ tsp cayenne pepper
9 cups (2.2lbs) peeled and cubed pumpkin (butternut squash also works)
14oz (400ml) can of coconut cream
1 ½ cups (360ml) vegetable stock broth
Salt and pepper, to taste

Add the coconut oil to a pot with the ginger and sauté. Add the hing, turmeric, thyme and cayenne pepper. Add the coconut cream, vegetable stock and pumpkin and bring to a boil.

Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes).

Use an immersion blender to blend it smooth inside the pot. If you don’t have an immersion blender, transfer to a blender jug in stages and blend until smooth.

Add salt and pepper to taste. Optionally, garnish with pumpkin seeds.

Govinda’s of Tucson serves gourmet vegetarian cuisine, with dine-in and takeout options for safe and healthy eating, located at 711 E. Blacklidge Dr., Tucson. Connect at 520-792-0630 or GovindasOfTucson.com. See ad, page 25.