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. All you need is a handful of simple ingredients and 30 minutes to make this cozy fall-inspired silky smooth sweet pumpkin soup.
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INGREDIENTS
3 ½cuppumpkin puree, not pumpkin pire filling
2tablespoonolive oil
1brown onion, diced
salt to taste
black pepper to taste
3garlic clove, about 1 tablespoon
1teaspoonground cumin
½teaspooncinnamon
½teaspooncurry powder, or turmeric
2 ½cupvegetable broth
1teaspoonmaple syrup or honey
1cupfull-fat coconut milk
INSTRUCTIONS
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.