As promised! Sorry for the delay, I was flying from LA to Auckland. Beat the wi…

As promised! Sorry for the delay, I was flying ✈ from LA to Auckland.
Beat the winter blues with my easy peasy, comforting, hearty soup. There’s no peeling and hardly any chopping involved. You’re all going to adore this recipe. 
 
🎃Vic’s Vegan Coconut Pumpkin Soup 🎃 Serves 4.

 
For the most accurate calculations for your plan, simply add all the ingredients into your recipe builder on the WW app😊
 
What you need.
🔸️700g unpeeled raw pumpkin, deseeded and cut in half.
🔸️2 cups of Coconut milk. I used @sogoodnz unsweetened coconut almond milk for less sp
🔸️1 medium onion, unpeeled, cut in half.
🔸️1 vegetable stock cube. I used Oxo.
🔸️1 tsp garlic powder (or fresh to taste).
🔸️Seasoning. I used 2 tsp garlic salt and lemon pepper.
 
What to do.
Preheat your oven to 200°. Line a large baking tray and place the pumpkin and onion flesh side down. Bake for 45-55 minutes (time’s may vary) until cooked through and the pumpkin is soft.
When it’s cool enough to handle, peel the skin from the pumpkin (Oliver enjoyed these😉) and squeeze out the caramelised onion flesh. Process with the rest of the ingredients until smooth. Alternatively use a stick blender. If you prefer a thinner consistency, add some water.

For the toppings I used pumpkin seeds, toasted coconut flakes * and a couple of drops of chipotle sauce. 
 
❄Freezes well.
 
Thanks for the support ‘Vic’s Bowl’s fans’. You keep me sparkling 💖