Vegan Pumpkin Soup
Do you love soup? Well.....you're going to love this vegan pumpkin soup! It's a simple recipe and it'll be ready to serve in less than 1 hour. It's creamy, it's healthy, it's spicy, it's delicious, it's a fall come true.
Ingredients
- 1 can Organic Pumpkin Puree
- ¼ cup Vegan unsalted butter
- 1 White onion
- 4 Garlic cloves
- Kosher salt
- Freshly ground black pepper
- 3 cups Vegetable stock
- ½ cup Coconut milk
- 1 tbsp Dark brown sugar
- ½ tsp Ground cinnamon
- ¼ tsp Freshly grated nutmeg
- 2 sprigs Thyme
- ¼ tsp Cayennne pepper
Instructions
- In a large pot, heat the vegan unsalted butter over moderate heat. Add the chopped onions and saute for 5 minutes. Next, add in the minced garlic, dark brown sugar, cayenne pepper, nutmeg, cinnamon, black pepper, and a dash of kosher salt. Allow to cook for 2-3 minutes.
- Mix in the pumpkin puree, vegetable stock, and leaves of thyme. Stir to incorporate and season to taste with salt and pepper. Bring to a boil. Then reduce the heat to a simmer and allow to cook for 20 minutes. Lastly, stir in the coconut milk and let it cook for an additional 5-10 minutes.
- Transfer the pumpkin soup to a blender or use an emulsion to puree until smooth. If too thick, add more vegetable stock to reach the desired consistency. Serve the soup hot and garnish with your favorite toppings.