Creamy Vegan Pumpkin Soup
With onion, ginger, spices, and sweet pumpkin, this pumpkin soup recipe is delicious! I love that it is vegan creamy without all that cow's milk. The pumpkin seeds on top add a lovely crunch.
Ingredients
- 1 onion medium, finely chopped
- 2 Tbsp coconut oil
- 1-11/2 Tbsp fresh ginger peeled and minced
- 2 tsp cumin ground
- 1 tsp coriander ground
- 1/4 tsp cardamom optional
- 1 tsp Himalayan salt
- 1 red pepper sliced
- 3 cups greens (spinach, kale or swiss chard) chopped
- 4 cups pumpkin chopped
- water to steam the pumpkin
- 1 cup unsweetened coconut milk (not low-fat) or almond milk
- 1/4 cup roasted pumpkin seeds
Instructions
- Steam pumpkin and cook till soft. ( keep some for later in case soup gets too thick).
- Then puree the pumpkin in a blender (use caution when blending hot liquids) or blend with a hand blender in the pot.
- Cook onions in oil until softened, 3 to 5 minutes.
- Add ginger and cook, stirring, 1 minute.
- Add cumin, coriander, and (cardamom if using it) and cook, stirring, 1 minute.
- Add the above to the pureed pumpkin.
- Stir in red pepper and chopped greens.
- Simmer, uncovered, stirring occasionally, 30 minutes or less.
- Season soup with salt.
- Soup can be thinned with additional water.
- After serving in the bowls add coconut milk.
- Sprinkle with toasted pumpkin seeds.
- Now enjoy a bowl of pumpkin soup.
Notes
Find out more about the health benefits of the ingredients I use: onion, coconut oil, ginger, salt, pepper, pumpkin, and pumpkin seeds.