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Creamy Vegan Pumpkin Soup Bowl

A warm, comforting vegan pumpkin soup that embodies the flavors of the season, perfect for cozy evenings or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Soup
Cuisine: American, Vegan
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (15 oz) can pure pumpkin puree Use 100% pure pumpkin puree for best results.
  • 3 cups vegetable broth Use low-sodium if preferred.
  • 1 cup full-fat coconut milk Can substitute with almond or cashew milk for a lighter option.
Spices and Seasoning
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tbsp maple syrup For non-vegan option, honey can be used.
  • Salt and black pepper to taste
Garnish
  • 2 tbsp roasted pumpkin seeds For garnish.
  • Extra coconut cream For drizzling.

Method
 

Preparation
  1. Heat 1 tablespoon of olive oil in a large pot over medium heat.
  2. Add the diced yellow onion and cook for about 4 minutes, stirring occasionally, until the onions are translucent.
  3. Next, add 2 cloves of minced garlic to the pot and cook for an additional 30 seconds until fragrant.
  4. Stir in 1 (15 oz) can of pumpkin puree along with 3 cups of vegetable broth, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of ground ginger.
  5. Bring the mixture to a gentle boil, then reduce the heat and allow it to simmer for about 10 minutes, stirring occasionally.
Finishing Touches
  1. Once the soup has simmered, stir in 1 cup of full-fat coconut milk and 1 tablespoon of maple syrup.
  2. Let it simmer for an additional 5 minutes to blend all the delicious flavors together.
  3. Using an immersion blender, carefully blend the soup until it is completely smooth.
  4. Season with salt and black pepper to taste.
  5. Ladle the soup into bowls, drizzle with extra coconut cream, and top with roasted pumpkin seeds for garnish.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is an option for up to 2 months, cool completely before freezing.