Cream of Pumpkin or Squash Soup (Vegan)
Pumpkin soup has been enjoyed for centuries and is a popular dish during the fall season in many cultures.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Cream of Pumpkin or Squash Soup (Vegan)
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
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Add the diced pumpkin or squash and cook for another 5 minutes.
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Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the pumpkin or squash is tender.
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Using an immersion blender, blend the soup until smooth and creamy.
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Stir in the coconut milk, salt, black pepper, and paprika. Cook for an additional 5 minutes.
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Serve hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 18g6%
- Sugars 6g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
