This warm and cozy recipe is perfect for the fall season and super nutritious. Pumpkin is high in vitamins, minerals and antioxidants, and is a great source of fiber. Make a large batch and keep on hand for a simple lunch or dinner.
Vegan Pumpkin Soup
Ingredients
- 1 can pumpkin puree
- 2 tbsp olive oil
- 1/2 white onion
- 2 tbs minced garlic
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp pepper
- 1 cup vegetable broth
- 1 cup full-fat coconut milk
- 1 tbsp arrowroot flour
Instructions
- in a large pot, cook onion and garlic in olive oil on medium heat for 7 minutes or until cooked through
- add the pumpkin puree, salt, paprika, cinnamon and pepper and stir for 2 minutes
- stir in the vegetable broth until smooth
- let simmer for 10 minutes
- transfer to a blender and add the coconut milk and blend for a few seconds until smooth
- transfer back to pot and turn to low heat
- slowly mix in the arrowroot until the soup thickens
- topped with a drizzle of coconut milk, pumpkin seeds and chopped herbs
