Grey Ghost Pumpkin Soup

Grey Ghost Pumpkin Soup
Print Recipe
This is a thick, rich and satisfying soup that is easy to make and free from top allergens.
Grey Ghost Pumpkin Soup
Print Recipe
This is a thick, rich and satisfying soup that is easy to make and free from top allergens.
Servings Prep Time Cook Time
8servings 15minutes 40minutes
Servings Prep Time
8servings 15minutes
Cook Time
40minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Slice the squash in half and remove seeds. Peel and chop the squash into 1 inch cubes.
  2. Heat the olive oil in a large pot, and cook the onion, celery and carrots 5 minutes, or until lightly browned.
  3. Add the squash and pour in enough of the vegetable stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  4. Use an immersion blender to blend the soup until smooth.
  5. Stir in coconut milk and bring to a boil.
  6. Serve the soup hot. Garnish with fresh cilantro leaves.
Recipe Notes

Grey Ghost Squash can be replaced with Butternut Squash