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Home Vegan Recipes Creamy Plant-Based Pumpkin Soup Recipe

Creamy Plant-Based Pumpkin Soup Recipe

Creamy Plant-Based Pumpkin Soup Recipe

  • Category: Lunch
  • Prep Time: 30 minutes
  • Servings: 4

Here’s what you need:

Main Ingredients
  • 1 chopped onion
  • 2 cloves of garlic, crushed
  • 1 tablespoon of coconut oil
  • 1 teaspoon of minced ginger
  • 1 teaspoon of thyme
  • 1/2 teaspoon of cayenne pepper
  • 9 cups or 2.2lb/1kg of peeled and cubed pumpkin
  • 3 5oz cans of Native Forest Coconut Cream
  • 1 and 1/2 cups of Imagine Vegetable Broth
  • Salt and pepper to taste

Directions

  • Add coconut oil into a pot together with your chopped onion, garlic and ginger and sauté your ingredients.
  • Add in your aromatics to the pot and continue to sauté until your onions are soft and translucent.
  • Add in your aromatics to the pot and continue to sauté until your onions are soft and translucent.
  • Turn down the heat and allow to simmer for 10 minutes until your pumpkin is soft and cooked.

  • Using an immersion blender, blend your vegan soup together until it becomes smooth. You may also transfer to a blender in stages if you do not have an immersion blender.

  • Salt and pepper your soup to taste.

  • Serve and drizzle coconut cream in a swirl on the top of your soup. Take a toothpick and strike from the middle out to create a spiderweb effect.
  • Garnish with some pumpkin seed stuck in the web for an added flair and enjoy!

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