I think this soup would be perfect for summer and could even work as a cold soup. It’s on the sweet side because of the pumpkin, so if you aren’t a bit fan of sweeter soups then throw in a bit more spice and a pinch more salt to offset this. I took this recipe from The Vegan Slow Cooker by Kathy Hester but I made it on the stovetop.
1 19oz can unsweetened pumpkin puree
2 garlic cloves, minced
1 1/2 minced ginger
1 stalk of lemon grass, chopped in half and bruised with a knife
2 cup vegetable broth
1 tablespoon maple syrup
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon ground corriander
1/2 teaspoon salt
1/4 teaspoon chili powder
1 14 oz can coconut milk
Juice and zest of 1 lime
1. Combine the squash, garlic, ginger, lemongrass, broth, syrup, turmeric, cumin, coriander, salt, and chili powder in the slow cooker. Cook on low for 6-8 hours.
2. About 20 minutes before serving, stir the coconut milk and lime juice and zest into the soup. Taste and adjust the seasonings.
3. You can leave it chunky or puree with an immersion blender or in batches in a countertop blender being careful of splatters of hot soup, depending on your preference.