This vegan pumpkin soup is one of the best comfort foods for any season! It is non-dairy and tastes delicious with both pumpkin and butternut squash.
Pumpkin Soup Recipe
For The RECIPE
Saute onion until softened, and then add in garlic. Stir in the spices, salt, and black pepper and saute for a couple minutes more until spies open up and garlic becomes fragrant.
Pour in the broth, and pumpkin puree. Reduce the heat to medium-low and let simmer for 10-15 minutes. Stir in maple syrup and coconut milk.
If you want the soup to be a more creamy texture blend the soup in a regular blender or immersion blender (quicker) and let simmer for 2-3 minutes more.
Taste for seasoning again and serve warm with a little olive oil drizzled on top, sour cream, yogurt, fresh herbs, and crushed red pepper flakes.
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