Photo by Monika Grabkowska on Unsplash

Warm Up With This Simple Slow Cooked Pumpkin Vegan Soup

by Amanda Goss | July 19, 2019

In search of that one easy and simple-to-prepare vegan soup recipe? Here’s one that will let you and your family enjoy a warm bowl of delicious soup this weekend.

Eating healthy needn’t be a difficult or demanding task. A simple way to cook a healthy and hearty meal is to use an instant pot or slow cooker. Once you get the initial vegetable preparation out of the way you can ‘set and forget’ and let the slow cooker do the hard work for you.

Put this soup on to cook before you get started with the housework, spending some time with the family, or before you chill out and enjoy for dinner in a few hours. As a bonus, you can also prepare more in advance to have on hand throughout the week.

Enjoy this delicious, creamy pumpkin vegan soup topped with our vegan sour cream.

Warm Up With This Simple Slow Cooked Pumpkin Vegan Soup

Ingredients:

(2 serves)

¼ cup diced carrot
¼ cup diced onion
1 tbs grated ginger
1 cloves garlic, minced
1 cup pumpkin
¼ cup low-fat coconut cream
1 cups vegetable stock
Pinch of salt

Instructions:

Boil the pumpkin in a pot until soft and tender all the way through. Remove from water and mash or puree.
Heat a frying pan and add in a dash of the stock (or water) and sautee the carrot and onion over medium heat. Cook for 5 to 7 minutes until onions turn clear.
Add in the ginger and garlic and saute for another few moments.
Place the sauteed veggies, mashed pumpkin, coconut cream, remaining vegetable broth in a slow cooker and cook on low for 4 hours.
Use an immersion blender to puree the soup until very smooth. If you don’t have an immersion blender allow to cool and use an upright blender (*warning do not do this when hot).
Serve with cracked black pepper, some coriander or this vegan sour cream.

Did you like this recipe? Which is your favorite vegan soup? Comment below.