A creamy and flavorful vegan pumpkin soup that's gluten-free and perfect for a cozy meal. The combination of pumpkin, coconut milk, and spices creates a rich and satisfying soup.
Ingredients: 1 medium-sized pumpkin, peeled and diced. 1 onion, finely chopped. 2 cloves garlic, minced. 1 carrot, peeled and chopped. 1 potato, peeled and diced. 4 cups vegetable broth. 1 can 13.5 oz coconut milk. 1 tsp ground cumin. 1/2 tsp ground coriander. 1/2 tsp smoked paprika. Salt and pepper to taste. 2 tbsp olive oil. Fresh parsley for garnish.
Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut until softened. Add diced pumpkin, carrot, and potato to the pot. Stir well. Pour in vegetable broth and coconut milk. Bring to a boil. Reduce heat, add ground cumin, coriander, smoked paprika, salt, and pepper. Simmer until vegetables are tender. Using an immersion blender, blend the soup until smooth. Adjust seasoning if necessary. Serve hot, garnished with fresh parsley. Enjoy your delicious Vegan Pumpkin Soup!
Prep Time: 15 minutes
Cook Time: 25 minutes
rosebriar restaurant
