Easy Vegan Pumpkin Soup
Ingredients
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 2 cups pumpkin puree
- 2 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
- Salt and pepper to taste
Preparation
Heat olive oil in a large pot over medium heat
Add diced onion and minced garlic, sauté until softened and fragrant
Stir in ground cumin, ground coriander, paprika, and cinnamon, cook for 1 minute
Add pumpkin puree and vegetable broth, bring to a simmer
Cook for 10-15 minutes, stirring occasionally
Stir in coconut milk, season with salt and pepper, and heat through
Serve hot
Tips
Adjust spices to taste for more heat or flavor
This soup can be blended for a smoother texture if desired
Store leftovers in the refrigerator for up to 3 days or freeze for longer storage
