Creamy Vegan Pumpkin Soup
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
- 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 sauté for an additional minute until fragrant.
- Stir in the pumpkin puree, vegetable broth, ground cumin, and ground ginger. Mix well to combine.
- Bring the mixture to a gentle simmer and let it cook for about 10 minutes, stirring occasionally.
- Remove the pot from heat and stir in the coconut milk. Use an immersion blender to blend the soup until smooth and creamy.
- Season with salt and pepper to taste. If the soup is too thick, add more vegetable broth to reach your desired consistency.
- 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.