1st November marks World Vegan Day and the start of World Vegan Month.
World Vegan Day spotlights the growing global movement toward plant-based living, encouraging individuals worldwide to explore compassionate choices that positively impact animals, personal wellness, and sustainability.
This World Vegan Day, enjoy a cosy pumpkin-inspired recipe that’s both flavourful and waste-free—ideal for using up leftover pumpkins in a hearty, plant-based dish everyone will love!
Ingredients
(serves 2)
- 300g pumpkin, peeled and cubed
- 1 tbsp olive oil (15ml)
- 1 small garlic clove, minced
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 300ml vegetable stock
- 100ml coconut milk
- Salt and pepper, to taste
- Pumpkin seeds for garnish (optional)
Method
- In a large pot, heat the olive oil over medium heat. Add garlic, ginger, and turmeric, and sauté for about 1 minute.
- Add the pumpkin cubes and vegetable stock, and bring to a boil. Reduce heat and simmer for 15-20 minutes, until the pumpkin is soft.
- Blend the soup until smooth, then stir in the coconut milk. Season with salt and pepper.
- Serve hot, garnished with pumpkin seeds if desired.
If you enjoy this recipe, visit our recipes page here, where you can explore a wide array of our mouthwatering culinary creations!