Creamy Vegan Pumpkin Soup
What Started it all:
Pumpkin
This creamy vegan pumpkin soup is a delightful and comforting dish, perfect for chilly days. It's easy to make and packed with flavor, ensuring a warm and satisfying meal for two.
Ingredients
- 2 cups pumpkin puree (fresh or canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup coconut milk (or any plant-based milk)
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh herbs (such as parsley or cilantro) for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the pumpkin puree, vegetable broth, ground cumin, and ground ginger. Bring to a simmer and let cook for about 10 minutes.
- Reduce the heat and stir in the coconut milk. Allow the soup to heat through, then season with salt and pepper to taste.
- Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches.
- Once blended, return the soup to the pot, reheat if necessary, and adjust seasoning if needed.
- Serve hot, garnished with fresh herbs.
Enjoy this delicious and creamy vegan pumpkin soup as a wholesome meal that warms both the body and soul! Perfect for sharing with a friend or loved one.