Pumpkin Cream Soup
This pumpkin cream soup is a vegan, dairy-free recipe made with coconut milk, garlic, and onion. It simmers in one pot in about 20 minutes and can be served hot or chilled.
Servings 4
Equipment
Ingredients
- 2 cups pumpkin, chopped
- 2 cloves garlic, chopped
- 1 onion, chopped
- 2 cups vegetable broth
- 1 13.5 oz can coconut milk
- 1 tsp cinnamon
- 1 tsp nutmeg
- Sea salt and black pepper to taste
- Pumpkin seeds to garnish
Instructions
- Add the chopped pumpkin, garlic, onion, vegetable broth, coconut milk, cinnamon, nutmeg, sea salt, and black pepper to a large pot over high heat. Cover and let it boil.
- When the pot begins to boil, turn down the heat to medium and allow the pot to simmer until the pumpkin is soft (about 20 minutes).
- You can serve the soup as is, or you can blend the soup using an immersion blender or high-speed blender.
- Serve topped with pumpkin seeds.
