Description
This creamy roasted vegan pumpkin soup is rich and velvety, featuring the subtle sweetness of roasted pumpkin complemented by smooth coconut milk. It’s a comforting and nutritious meal perfect for cozy gatherings or a light lunch.
Ingredients
Main Ingredients
- 3 cups roasted pumpkin
- 1 onion, chopped
- 2 cups vegetable broth
- ½ cup coconut milk
- Salt and pepper, to taste
Instructions
- Sauté the Onion: Heat a pan over medium heat and cook the chopped onion until it becomes soft and translucent, about 5 minutes. This step helps develop a sweet and savory base for the soup.
- Add Pumpkin and Broth: Stir in the roasted pumpkin and pour in the vegetable broth. Bring the mixture to a simmer and let it cook gently for 10 minutes to allow the flavors to meld.
- Blend the Soup: Carefully transfer the soup to a blender and blend until completely smooth and creamy. Return the blended soup to the pot.
- Stir in Coconut Milk: Add the coconut milk to the pot and stir thoroughly. Heat the soup gently without boiling to combine the flavors. Season with salt and pepper to taste.
Notes
- For added texture and crunch, top the soup with roasted pumpkin seeds before serving.
- You can substitute coconut milk with any other plant-based milk, but coconut milk adds a rich creaminess and subtle sweetness.
- Roasting the pumpkin beforehand enhances its natural sweetness and depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
