Menu Enter a recipe name, ingredient, keyword...

SAEB

Vegan Creamy Pumpkin Soup

By

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

Google Ads
Rate this recipe 4.4/5 (5 Votes)

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

Details

Servings 3
Preparation time 5mins
Cooking time 30mins
Adapted from avocadopesto.com

Preparation

Step 1

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.

‚Äč

You'll also love

Review this recipe

Cream of Pumpkin Soup Roasted Pumpkin Soup