Description
A creamy and flavorful vegan pumpkin soup that is perfect for chilly days.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, sauté onion and garlic until soft.
- Add pumpkin puree, vegetable broth, ginger, and cinnamon.
- Bring to a boil and reduce heat to simmer.
- Stir in coconut milk and cook for an additional 10 minutes.
- Blend soup until smooth.
- Season with salt and pepper.
- Serve hot.
Notes
- Use fresh pumpkin for a richer flavor.
- This soup can be stored in the fridge for 3 days.
- Top with seeds or croutons for added texture.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan pumpkin soup, pumpkin soup, vegan recipes