Name: Grey Ghost Pumpkin Soup
Prep time: 15 min
Cook time: 40 min
Yield: 8 servings
Cuisine: Dairy-free
Ingredients: 1 kilogram grey ghost squash (peeled and chopped into 1 inch cubes); 1 tablespoon extra virgin olive oil; 1 onion (peeled and chopped); 2 carrots (peeled and chopped); 1 celery stalks (chopped); 4 cups vegetable broth (or water and 1/2 tablespoon of salt); 2 cups coconut milk

Grey Ghost Pumpkin Soup

This is a thick, rich and satisfying soup that is easy to make and free from top allergens.

CourseSoups, Stews and Chili
CuisineDairy-free, Egg-free, Fish-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Top 8 Allergen-free, Tree Nut-free, Wheat-free
Ingredient/MethodFreezer Friendly, Kid Friendly, Vegan, Vegetarian

Servings	Prep Time
8servings	15minutes

Cook Time

40minutes

Servings	Prep Time
8servings	15minutes

Cook Time

40minutes

Ingredients

1kilogram grey ghost squashpeeled and chopped into 1 inch cubes
1tablespoon extra virgin olive oil
1 onionpeeled and chopped
2 carrotspeeled and chopped
1 celery stalkschopped
4cups vegetable brothor water and 1/2 tablespoon of salt
2cups coconut milk

Instructions

Slice the squash in half and remove seeds. Peel and chop the squash into 1 inch cubes.
Heat the olive oil in a large pot, and cook the onion, celery and carrots 5 minutes, or until lightly browned.
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.
Use an immersion blender to blend the soup until smooth.
Stir in coconut milk and bring to a boil.
Serve the soup hot. Garnish with fresh cilantro leaves.

Recipe Notes

Grey Ghost Squash can be replaced with Butternut Squash