This vegan pumpkin soup is a creamy and comforting dish perfect for chilly evenings. It's easy to make with simple ingredients and can be customized with your favorite toppings.
Ingredients: 1 medium-sized pumpkin, peeled and diced. 1 onion, chopped. 2 cloves of garlic, minced. 4 cups vegetable broth. 1 can 14 oz coconut milk. 1 tablespoon olive oil. Salt and pepper, to taste. Optional toppings: roasted pumpkin seeds, coconut cream, chopped parsley.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Cut up the onion and garlic and add them. Cook the onion until it turns clear. Put in vegetable broth and diced pumpkin. Turn down the heat and let it simmer for 20 to 25 minutes, or until the pumpkin is soft. Use an immersion blender to make the soup smooth after the pumpkin is cooked. You could also add the soup to a blender in batches and blend until smooth. Mix the soup again and add it back to the pot. Add the coconut milk and season with salt and pepper to taste. Let it cook for five more minutes. Top it off with roasted pumpkin seeds, a drizzle of coconut cream, or chopped parsley while it's still hot.
Prep Time: 15 minutes
Cook Time: 30 minutes
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