Creamy Vegan Pumpkin Soup

Creamy Vegan Pumpkin Soup
Chef Brainy
What Started it all:
Pumpkin

This creamy vegan pumpkin soup is a warm and comforting dish, perfect for chilly days. It's easy to make and packed with flavor, making it an excellent choice for a cozy dinner for two.

Ingredients

  • 2 cups pumpkin puree (canned or fresh)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 cup coconut milk
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley or pumpkin seeds for garnish (optional)

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and sauté for an additional minute until fragrant.
  3. Stir in the pumpkin puree, vegetable broth, ground cumin, and ground ginger. Mix well to combine.
  4. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, stirring occasionally.
  5. Remove the pot from heat and stir in the coconut milk. Use an immersion blender to blend the soup until smooth and creamy.
  6. Season with salt and pepper to taste. If the soup is too thick, add more vegetable broth to reach your desired consistency.
  7. Serve hot, garnished with fresh parsley or pumpkin seeds if desired.

Enjoy your delicious and nutritious vegan pumpkin soup! It's a delightful way to savor the flavors of the season.

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