Vegan Pumpkin Soup

Vegan Pumpkin Soup

from aimadeitforyou.com
27 min

This creamy vegan pumpkin soup is quick and easy using canned pumpkin purée and coconut milk! Perfect vegan comfort food for cold weather!

Ingredients

  • 2 medium onion
  • 6 scallions
  • 2 tablespoons / 30g olive oil
  • 4 cups / 960g vegetable stock
  • 1⅓ can / 567g pumpkin purée
  • 2 teaspoons dried thyme
  • ½ teaspoon ground sage
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 can / 400g Chef's Choice coconut milk

Directions

  1. 1

    Chop the onion and scallions. If you're not using an immersion blender, chop them as finely as possible.

  2. 2

    Heat the olive oil in a pot on medium heat. Sautée the onions and scallions with salt and pepper for about 7 minutes until the onions are translucent.

  3. 3

    Add the thyme and sage, and sautée for a minute. Pour in the pumpkin purée and vegetable stock and simmer for 10 minutes. Add the coconut milk and simmer for another 5 minutes.

  4. 4

    If you have an immersion blender, use it right in the pot to purée the pumpkin soup until it's smooth. If you're using a regular blender, let the soup cool slightly before pouring it in and blending it until smooth. Taste for seasoning.