Vegan Pumpkin Soup with Coconut Cream
A silky, spiced vegan pumpkin soup with swirls of coconut cream, ideal for cozy nights and impressive enough for guests.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 3 garlic cloves minced
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 cups pumpkin purée homemade or canned
- 3 cups vegetable broth
- 1 cup full-fat coconut milk plus extra for drizzling
- Salt and pepper to taste
- Fresh thyme or parsley for garnish optional
Instructions
- Heat olive oil in a pot over medium heat.
- Sauté onion until translucent, about 5 minutes.
- Add garlic, ginger, cinnamon, and nutmeg. Cook for 1 minute.
- Stir in pumpkin purée and vegetable broth.
- Bring to a simmer, cooking for 15 minutes.
- Blend soup until smooth and velvety.
- Stir in coconut milk, and let heat through for 2–3 minutes.
- Season with salt and pepper.
- Ladle into bowls and swirl extra coconut milk on top.
- Garnish with herbs if you're feeling fancy.
Notes
🧬 Nutritional Info (Per Serving)
- Calories: 240
- Total Fat: 14g
- Saturated Fat: 10g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 3g
💪 Vitamins & Minerals (Per Serving)
- Vitamin A: 220%
- Vitamin C: 20%
- Iron: 15%
- Magnesium: 10%
- Potassium: 12%
💁♀️ Extra Flavor Tips
- Add a squeeze of lime juice for brightness.
- Want heat? Toss in a pinch of chili flakes.
- For richness, stir in a tablespoon of almond butter.
- Serve with crusty bread, because soup deserves carbs.
- Leftovers freeze like a dream—double batch it, babe.