Vegan Pumpkin Soup
A creamy, savory, healthy soup recipe made with pumpkin, ginger and coconut milk.
Servings: 4 servings
Ingredients
- 2 tbsp olive oil
- ½ large yellow onion
- 1½ tbsp diced fresh ginger peeled, about 1" piece of ginger
- 2 large garlic cloves
- 1 tsp ground coriander
- ¾ tsp kosher salt, plus more to taste I use Morton's
- ¼ tsp black pepper
- 1 tsp low sodium tamari
- 2 tbsp maple syrup
- 1 15oz can of pumpkin puree
- 1 15oz can coconut milk
- 1 cup low sodium veggie broth
- ¼ cup almond butter
- 1 tbsp fresh lime juice
Toppings
- 4 tbsp coconut yogurt
- 2 tbsp pumpkin seeds
- Sriracha and freshly cracked black pepper to taste
Instructions
Prep
- Start by dicing the onions, chopping the ginger and mincing the garlic and then set aside.
Cook
- Add the olive oil to a large stockpot and set to medium heat. Add the onions and cook for 3 minutes. Then add the ginger and cook for 4-5 minutes.
- Next add the garlic, coriander, salt and pepper. Lower the heat slightly as needed so that the onions and garlic do not burn, and cook for 2 more minutes.
- Next add the tamari, maple syrup and pumpkin and mix well.
- Finish with the canned pumpkin, coconut milk, veggie broth and almond butter. Then turn off the heat and allow the soup to cool slightly.
Blend
- Transfer the soup a blender and blend until very smooth and creamy.
Heat
- Pour the soup back into the pot and simmer until warmed through. Then add the lime juice and mix well.
Serve
- Ladle the soup into a bowl and top with coconut yogurt, Sriracha and pumpkin seeds. Enjoy!
Notes
Don't want to use almond butter? Sunflower seed butter works well too!
Adjust the measurements to 2.5 tbsp of maple, 1 tsp of kosher salt and 1.5 tbsp of unsweetened sunflower seed butter and follow the recipe as directed.
Keep in mind, the broth is made with coconut milk which is a tree nut so this won't be allergen friendly for those allergic to nuts.