This sweet soup is so delicious made with a combination of fresh organic vegetables, fresh pears and coconut milk. An absolute treat!
Heat the oil in a saucepan over medium-low heat. Add leeks, and cook 10 minutes, or until soft, stirring often. Add squash and pears, and sauté 5 minutes. Stir in the bouillon, and bring to a boil. Reduce heat to medium-low, and add salt, if desired.
Simmer 20 minutes, or until squash is fork-tender. Remove from heat, and stir in coconut milk. Purée the soup in a blender or food processor, blend until smooth. Return soup to saucepan, and stir in thyme. Reheat over medium-low heat 2 to 3 minutes, or until warmed through. Serve garnished with pumpkin seeds.
Veganuary is the world's largest vegan movement, inspiring people to try vegan for January and throughout the rest of the year.
You’ll receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. All our resources are 100% free!
