Description
This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It’s made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling.
Ingredients
- ¼ cup coconut oil
- 1 cup chopped onions
- 1 clove garlic, minced
- 3 cups vegetable broth
- 1 teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon ground coriander
- ¼ teaspoon crushed red pepper flakes
- 1 (15 ounce) can 100% pure pumpkin
- 1 cup light coconut milk
Instructions
- Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent
- about 5 minutes. Mix in the vegetable broth
- curry powder
- salt
- coriander
- and red pepper flakes. Cook and stir until the mixture comes to a gentle boil
- about 10 minutes. Cover
- and boil 15 to 20 minutes more
- stirring occasionally. Whisk in the pumpkin and coconut milk
- and cook another 5 minutes.
- Pour the soup into a blender
- filling only half way and working in batches if necessary; process until smooth. Return to a pot
- and reheat briefly over medium heat before serving.
Prep Time: 20 mins
Total Time: 50 mins
Servings: 6