Easy Vegan Pumpkin or Blue Squash Soup

By andreajayros

Ingredients

• 2 tablespoons coconut or olive oil
• 1 large sweet onion, diced
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)
• 2 cups vegetable stock
• One 15-ounce can coconut milk
• 1 tablespoon sugar or agave or maple syrup
• 2 teaspoons sriracha (or spiciness of choice)
• 2 teaspoons sea salt (or truffle salt or your favorite salt)

Preparation

Step 1

Heat the oil in a large Dutch oven or stockpot. Saute the onion over medium-high heat until soft, about 5 minutes. Add the garlic and ginger, and continue to cook until fragrant, about 2 minutes.

Carefully stir in the pumpkin, stock, coconut milk, sweetener, hot spice, and salt. Bring to a boil, then turn the heat to medium-low and simmer for 15-20 minutes, until the soup has reduced and thickened slightly.

Puree with an immersion blender or in a stand blender until very smooth. Garnish with cilantro leaves or toasted coconut.


Squash is super-easy. Just cut them in half, and place them in the oven (face down) at 350 for about 40 minutes. Cool a bit, then scoop.