by THEYUMMYBOWL
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.
Heat up a little olive oil in a large pot (or dutch oven) medium heat and once oil is hot, saute onion until softened and add garlic. Stir in the spices, salt, black pepper and saute for a couple minutes more until spies open up.
Pour in the broth, 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 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 sour cream, yogurt, fresh herbs and crushed red pepper flakes.