VEGAN PUMPKIN SOUP
The Vegan Pumpkin Soup Recipe with Minimal Ingredients is easy to make in one pot and ready in 30 minutes! This healthy soup contains red lentils and is creamy without the cream!
INGREDIENTS
- 1 teaspoon of thyme
- 2 garlic cloves (crushed)
- 1 can 14 oz (400 mL) coconut cream
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 teaspoon of ginger (minced or finely chopped)
- 1 tablespoon of coconut oil
- 1 onion (chopped)
- 9 cups (2.2 lbs / 1 kg) pumpkin (peeled and cubed)
- 1 and 1/2 cups (360 mL) vegetable broth / broth
INSTRUCTIONS
First, add coconut oil to a saucepan with chopped onion, garlic and ginger and sauté.
Then add the thyme and cayenne pepper and sauté until the onions are soft.
Add the coconut cream, vegetable broth and pumpkin and bring to a boil.
Lower the heat and simmer until the pumpkin is tender and cooked through (about 10 minutes).
Use an immersion blender to mix it smooth inside the jar. If you don't have an immersion blender, transfer it to a mixing bowl in stages and blend until smooth.
Add salt and pepper to taste.
Serve with a few pumpkin seeds as a garnish (optional).
Happy Cooking Time.
