You can use any type of squash to make this recipe. Pumpkin is seasonal so if you wish to make this soup all time of year then use butternut squash instead.
While the vegetables are being roasted focus on sauteing the onion and garlic, then add the stock, seasoning ans coconut milk to save sometime
This soup can keep for up to 4 days refrigerated
Freeze any leftover soup in an airtight container for up to 3 months. When ready to eat simply thaw out overnight in the refrigerator then heat up.
Make sure to roast the vegetables. This is so crucial if you want the vegetables to impart a deep flavour a long with their natural occurring sugars .
You can make this recipe using an instant pot or stove top, you will need a immersion stick or high speed blender to puree the your soup.
Don't skip the coconut milk, this yields a nice creamy texture, if you don't have coconut milk use vegan yoghurt instead.