Creamy Vegan Pumpkin Soup

This vegan pumpkin soup is creamy, comforting, and easy to make. It’s a delicious way to enjoy the flavors of fall!

Cooking Equipment:

Large pot; Immersion blender or regular blender; Measuring cups/spoons; Wooden spoon/spatula

Preparation Time:

10 minutes

Cooking Time:

Total Time:

35 minutes

Cuisine:

American

Keywords:

vegan, pumpkin soup, creamy, comforting, fall flavors

Meal:

Main Course

Cooking Method:

Simmering

Dietary Restrictions:

Vegan

Servings:

Ingredients:

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

500g pumpkin puree (canned or fresh)

500ml vegetable stock or broth

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt and pepper to taste

2 tablespoons coconut cream or milk (optional)

Cooking Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the pumpkin puree and vegetable stock/broth to the pot and stir to combine. Bring to a boil then reduce heat to low and simmer for 15 minutes.

Add the cumin, coriander, salt and pepper and stir to combine. Simmer for an additional 5 minutes.

Remove from heat and use an immersion blender or regular blender to blend until smooth. Stir in coconut cream/milk if desired for extra creaminess. Serve warm with crusty bread or crackers on the side.

Nutrition:

Calories – 200; Fat – 8g; Carbohydrates – 28g; Protein – 4g; Sodium – 400mg

This vegan pumpkin soup is creamy, comforting, and easy to make with just a few simple ingredients! It’s a delicious way to enjoy the flavors of fall!

Rating:

Did You Know?

The first pizza in America was made in New York City in