Pumpkin Soup
This vegan pumpkin soup recipe stands out for its smooth texture and true pumpkin flavor. It cooks in one pot for under 20 minutes and stays naturally creamy without a drop of dairy!
Servings: 4 bowls
Ingredients
- 1 tablespoon olive oil
- ½ cup yellow onion small dice
- 2 cans pumpkin purée
- 1 quart vegetable stock low sodium
- 1 tablespoon kosher salt + more to taste
- ¼ teaspoon ground ginger want to try with fresh
- ⅛ teaspoon ground cinnamon
- ¼ cup coconut cream
- 2 tablespoon maple syrup
Instructions
- Heat olive oil in a 4-quart saucepan over medium heat. Add the onion and cook until translucent.
- Add pumpkin, stock, salt, ginger, cinnamon, coconut cream, and maple syrup. Whisk until smooth.
- Bring to a gentle simmer and cook for at least 10 minutes or until ready to serve. Adjust seasoning to taste.
Notes
Substitution: Coconut milk may be used instead of coconut cream, but the soup will be thinner.
Flavor Tips: Add cayenne, curry paste, herbs, or roasted garlic for variations.
Storage: Refrigerate up to 4 days or freeze up to 3 months.
Flavor Tips: Add cayenne, curry paste, herbs, or roasted garlic for variations.
Storage: Refrigerate up to 4 days or freeze up to 3 months.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 2704mg | Potassium: 541mg | Fiber: 7g | Sugar: 16g | Vitamin A: 33576IU | Vitamin C: 11mg | Calcium: 74mg | Iron: 3mg