Description
A warm and comforting vegan soup made with roasted pumpkin, perfect for chilly days.
Ingredients
- 2 cups pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Cut the pumpkin in half, scoop out seeds, and brush with olive oil. Roast on a baking sheet for about 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat and sauté onions until translucent.
- Add garlic, ginger, and cinnamon; cook for another minute.
- Scoop out roasted pumpkin flesh and add it to the pot along with vegetable broth.
- Bring to a simmer and cook for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk and season with salt and pepper.
- Serve hot.
Notes
For extra creaminess, drizzle more coconut milk on top before serving. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Roasting
- Cuisine: American