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Pumpkin Soup With Coconut Milk

Creamy Vegan Pumpkin Soup with Coconut Milk Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 275
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 (15 oz) can pumpkin puree
  • 2 cups vegetable broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp cayenne pepper
  • 1 tsp salt
  • Black pepper to taste

Method
 

  1. Heat the oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and ginger and cook 1 more minute.
  2. Add the pumpkin, broth, cinnamon, nutmeg, cayenne, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally.
  3. Remove from the heat, pour in the coconut milk, and blend with an immersion blender until completely smooth, about 1 to 2 minutes.
  4. Ladle into bowls, top with a drizzle of coconut milk and toasted pepitas, and serve hot.

Notes

For an ultra-smooth texture, strain the finished soup through a fine-mesh sieve before serving. It’s an extra step that removes any tiny fibrous bits from the pumpkin.