Creamy Pumpkin Soup Perfect For Fall

This creamy pumpkin soup is delicious and easy to make.

You can roast pumpkin the traditional way, but I wanted to whip up something super fast so I used canned pumpkin and it turned out amazing, like fall in a bowl. Follow the recipe below and enjoy the finest flavors fall has to offer.

Serves 4-5

Ingredients

• 1 Tbsp olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2 cans pumpkin puree (not pumpkin pie mix)
• 2 cups vegetable stock
• 1 can coconut milk (I recommend full fat)
• 1 Tbsp maple syrup
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp sea salt
• Dash of ground pepper
• 1/2 tsp cayenne pepper (optional)

Garnish:
Pumpkin seeds, cashew cream, hot sauce.

Instructions for your creamy pumpkin soup

1. Heat olive oil in a large pot over medium-high heat and add onion and garlic. Cook for about 3-5 minutes, until onions become translucent.
2. Stir in the pumpkin, vegetable stock, coconut milk, maple syrup, ginger, cinnamon, nutmeg, salt, and cayenne.
3. Bring to a boil, then simmer for about 20 minutes on low heat, until the soup has reduced and thickened.
4. Puree with an immersion blender or in a stand blender until very smooth.
5. Garnish your pumpkin soup with roasted pumpkin seeds, cashew cream, and hot sauce.
6. Enjoy!

YOU MIGHT ALSO LIKE:

10 Vegan Foods to Pack for the Nut-Free Zone

Breastfeeding Tricks and Tips

Fall Spiced Overnight Oats