Pumpkin Soup (Vegan)

Pumpkin soup is a popular dish during the autumn season, especially around Halloween and Thanksgiving. It is known for its creamy texture and rich flavor.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Pumpkin Soup (Vegan)

Cooking Method: Blending, Boiling Cuisine: International Courses: Dinner, Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 500 gram Pumpkin
• 400 ml Coconut milk
• 500 ml Vegetable broth
• 1 piece Onion
• 2 piece Garlic cloves
• 2 tablespoon Olive oil
• 1 teaspoon Ground cumin
• ¹⁄₂ teaspoon Ground cinnamon
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper
• 2 tablespoon Fresh parsley
• 2 tablespoon Pumpkin seeds

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
2. Add the pumpkin, cumin, cinnamon, salt, and black pepper. Stir well to combine.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the pumpkin is tender.
4. Remove from heat and let the soup cool slightly.
5. Using a blender, puree the soup until smooth. Return the soup to the pot and stir in the coconut milk.
6. Cook over low heat for 5 minutes, stirring occasionally.
7. Serve the soup hot, garnished with fresh parsley and pumpkin seeds.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 18g6%

Sugars 6g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.