Vegan pumpkin soup with coconut milk –As autumn settles in, the comforting aroma of pumpkin soup fills the air, inviting warmth and coziness. This Vegan Pumpkin Soup is perfect for chilly evenings, rich in flavor and nutrition. Let’s dive into this delightful recipe that not only pleases the palate but is also entirely plant-based!
Vegan Pumpkin Soup
This creamy Vegan Pumpkin Soup is a fantastic way to embrace the fall season. It’s easy to prepare and makes for a delicious starter or a light main dish. Here’s how you can whip up this wonderful recipe.
Ingredients
- 1 medium pumpkin (about 2 lbs), peeled, seeded, and chopped
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Fresh herbs for garnish (like cilantro or parsley)
Instructions
- Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it’s translucent and fragrant.
- Stir in the minced garlic, ground ginger, and cumin, cooking for another minute to enhance the flavors.
- Add the chopped pumpkin to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes, or until the pumpkin is tender.
- Once the pumpkin is cooked, carefully blend the mixture using an immersion blender or transfer it to a regular blender. Blend until smooth and creamy.
- Return the soup to the pot, stir in the coconut milk, and season with salt and pepper to taste. Allow it to heat through for a few more minutes on low heat.
- Serve your Vegan Pumpkin Soup hot and garnish with fresh herbs for an added burst of flavor!
This Vegan Pumpkin Soup not only warms the heart but also delivers vital nutrients. It’s a simple yet satisfying dish that’s perfect for sharing with friends and family. Enjoy each spoonful of this delicious soup that embodies the essence of fall!