Creamy Vegan Pumpkin Soup 25-Minute Comfort
A smooth and comforting soup made with pumpkin and coconut milk. It is simple to prepare and perfect for autumn.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 (15 ounce) can pumpkin puree
- 1 (13.5 ounce) can full-fat coconut milk
- 2 cups vegetable broth
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add garlic and ginger and cook for 1 minute.
- Stir in pumpkin puree, coconut milk, broth, maple syrup, salt, pepper, and nutmeg.
- Bring to a simmer. Cook for 10 minutes.
- Blend the soup until smooth using an immersion blender or regular blender.
- Taste and adjust seasoning if needed.
- Serve warm.
Notes
- For a thinner soup, add more broth.
- Garnish with pumpkin seeds or a drizzle of coconut cream.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 280
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg