Pumpkin/Squash Soup With Garlic and Thyme
Pumpkin soup has been enjoyed for centuries and is a popular dish during the autumn season.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Pumpkin/Squash Soup With Garlic and Thyme
Ingredients
Instructions
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In a large pot, heat olive oil over medium heat. Add garlic and sauté until fragrant.
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Add pumpkin or squash, thyme, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the pumpkin/squash is tender.
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Remove from heat and let it cool slightly.
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Using an immersion blender or regular blender, blend the soup until smooth.
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Return the soup to the pot and stir in coconut milk. Heat over low heat until warmed through.
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Serve hot and garnish with additional thyme leaves, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 16g6%
- Sugars 6g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
