Pumpkin Coconut "Cream" Soup

Creamy soups can be made so much healthier (not to mention tastier) by subbing out the cream with coconut milk, making this soup both vegan and delicious! Ingredients: 2 cups pumpkin puree 2 cups water or vegetable stock 1/2 cup full fat coconut milk 1/2 red onion, chopped 2 Tbsp olive oil 1 tsp red pepper flakes 1 tsp cinnamon 1 tsp nutmeg 1 tsp sea salt 1 tsp chili powder 1 Tbsp pumpkin seeds or pepitas (optional) pumpkincoconutsoup Directions:
  1. In a large soup pot sauté the onion in the olive oil.
  2. Add the pumpkin and water to the pot, then cover and simmer for 20 minutes.
  3. Add in the spices and cover, simmering for 10 more minutes.
  4. Stir in the coconut milk and simmer, covered, for 10 more minutes.
  5. Blend the soup, serve, and garnish with pepitas if desired

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