Description
A smooth and creamy vegan soup made with pumpkin, coconut milk, and warm spices. Perfect for a cozy meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 cups pumpkin puree
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- Salt and pepper to taste
- Optional: pumpkin seeds for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic, ginger, cumin, cinnamon, and nutmeg. Cook for 1 minute.
- Add pumpkin puree, coconut milk, and vegetable broth. Stir well.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with pumpkin seeds if desired.
Notes
- Use canned pumpkin puree for convenience.
- Adjust spices to your preference.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg