Recipe courtesy of The Cruelty Free Shop [crueltyfreeshop.com.au]
Serves: 4-6
Prep time: 10 mins
Cook time: 2 hours
- 1 Japanese pumpkin, cubed
- 2 litres vegetable stock
- 400ml can coconut milk
- 6 Tbsp liquid smoke
- 4 Tbsp vegan honey
- 3 Tbsp seeded mustard
- 6 garlic cloves, crushed
- 1 large onion, diced
- Olive oil
- Dollop of coconut cream
- Rosemary
- Salt & pepper
- For the ‘bacon’ coconut chips
- 2½ Tbsp liquid smoke
- 1½ Tbsp maple syrup
- 3 Tbsp tamari
- 3 cups coconut flakes
Pre-heat oven to 200ËšC.
Lightly coat pumpkin with olive oil, and then sprinkle with a pinch of rosemary, salt and pepper. Roast in oven for 30 minutes at 200ËšC or until slightly brown.
Add one tablespoon of olive oil to a large pot on high heat. Add onion and garlic then cook for five minutes or until soft. Reduce to low heat then add vegetable stock, coconut milk, liquid smoke, ‘honey’ and mustard. Cook for 90 minutes, stirring occasionally. Mix the soup with a blender until it has a thick consistency.
To make the ‘bacon’ chips, coat the coconut flakes in liquid smoke, maple syrup and tamari. Bake for 15 minutes at 180˚C, flipping a few times to ensure they bake evenly. Top the soup with ‘bacon’ chips, coconut cream and pepper.
Ingredients available at The Cruelty Free Shop, shop 3/ 24 Mort Street, Braddon.
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