Vegan Creamy Pumpkin Soup

A coconut-milk-creamy and vegan pumpkin soup recipe sprinkled with almonds and fresh rosemary. Simply delicious, healthy and gluten-free, too.

Photo by Scarlett B.
Adapted from avocadopesto.com

PREP TIME

5

minutes

TOTAL TIME

30

minutes

SERVINGS

3

servings

PREP TIME

5

minutes

TOTAL TIME

30

minutes

SERVINGS

3

servings

Adapted from avocadopesto.com

Ingredients

  • 1

    tablespoon olive oil

  • 1/2

    onion, diced

  • 1/2

    pumpkin, peeled and cubed

  • 4

    cloves garlic, minced

  • 1

    tablespoon fresh rosemary, diced

  • 4-5

    cups vegetable broth

  • 1/2-1

    cup coconut milk

Directions

Heat oil in pot over medium heat. Add onion and cook for a few minutes until translucent. Add pumpkin and garlic and continue to cook for a few more minutes. Add rosemary and vegetable broth. Bring to a boil, reduce heat to low and simmer until pumpkin is soft and cooked through. Add salt to taste. Puree soup in a blender (in batches) and return to the pot. Add coconut milk and simmer for another minute or two.

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