Creamy Pumpkin Soup
Love savory autumn dishes? Make this vegan pumpkin soup. Ready in less than 30 minutes, this dairy-free recipe is both tasty and nutritious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cleangreensimple.com.
Cooking tools:
- Blender
- Food processor
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
Ingredients
- 1/4 to 1/2 small yellow onion (diced)
- 1 teaspoon minced garlic
- 15 ounces canned pumpkin puree (not pumpkin pie filling)
- 1 cup vegetable broth (plus more as needed)
- 1 1/4 cups coconut milk (or non-dairy milk of your choice)
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon fresh sage (chopped)
- 1/2 to 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooked kale, coconut cream, pumpkin seeds (for topping)
- Oil
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