American 30 min

Vegan Pumpkin Soup

Name: Vegan Pumpkin Soup
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin puree; 1 can (14 oz) coconut milk; 2 cups vegetable broth; 1 medium onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons olive oil; 1 teaspoon cumin; 1 teaspoon smoked paprika; ½ teaspoon cinnamon; ¼ teaspoon cayenne; Salt and pepper to taste; Pepitas, cream, and fresh thyme for garnish

vegangluten-freedairy-freehealthy

Ingredientsfor 2

240

Cal

Protein

22g

Carbs

16g

Fat

11 can (15 oz) pumpkin puree
21 can (14 oz) coconut milk
32 cups vegetable broth
41 medium onion, diced
53 cloves garlic, minced
61 tablespoon fresh ginger, grated
72 tablespoons olive oil
81 teaspoon cumin
91 teaspoon smoked paprika
10½ teaspoon cinnamon
11¼ teaspoon cayenne
12Salt and pepper to taste
13Pepitas, cream, and fresh thyme for garnish

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Instructions

1
Heat olive oil in a large pot over medium heat. Add onion and cook 5–6 minutes until softened and golden. Add garlic and ginger, cooking 2 minutes until fragrant.
2
Add cumin, smoked paprika, cinnamon, and cayenne. Stir and cook 1–2 minutes until the spices are toasted and intensely aromatic.
3
Add pumpkin puree, vegetable broth, and coconut milk. Whisk to combine and bring to a simmer. Cook 15 minutes, stirring occasionally, until the soup is thick, creamy, and deeply flavored.
4
Use an immersion blender to blend until completely smooth. Season generously with salt and pepper. Taste — it should be warming, slightly sweet, slightly spicy. Serve in bowls garnished with pepitas, a swirl of coconut cream, and fresh thyme.