Vegan Pumpkin Soup
A steaming bowl of vegan pumpkin soup, especially during those cooler months when we all crave something warm and nourishing. This recipe delivers a silky-smooth, deeply flavored soup that'll warm you from the inside out. What makes this vegan pumpkin soup special is its perfect balance of natural sweetness from the pumpkin, aromatic herbs, and a rich, creamy texture - all achieved without any dairy products.
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 4 cups fresh pumpkin cubed (or 2 15-oz cans pure pumpkin puree)
- 2 carrots chopped
- 1 apple peeled and diced
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Pumpkin seeds for garnish optional
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in the pumpkin, carrots, and apple. Cook for 5 minutes, stirring occasionally.
- Add vegetable broth, cumin, coriander, and nutmeg. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
- Pour in the coconut milk and simmer for an additional 5 minutes.
- Using an immersion blender (or transferring to a regular blender in batches), blend until completely smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with pumpkin seeds if desired.