This soup is quick and easy to make, very delicious, creamy, healthy, warming and even vegan. Pumpkin is so so soooo delicious and even more so when pureed and served in a large soup bowl (or when made into curried quinoa pumpkin vegan collard wraps, Peruvian vegan fava bean vegetable pumpkin stew, vegan pumpkin dip, or vegan ricotta stuffed zucchini ravioli over pumpkin … Add salt and pepper to taste. Wait for it cool a bit, then slice open carefully and scoop thee seeds out. This easy pumpkin lentil curry soup is packed with nourishing ingredients and plenty of protein for a wonderful lunch or dinner. Why this is the best pumpkin soup. Vegan Pumpkin Soup with Coconut Milk. This healthy vegan pumpkin mousse is easy to make with just 4 simple ingredients. Today I’m revisiting (and rephotographing) an old recipe. Let me tell you- the fresh sage in this recipe is downright amazing. It is super easy and original, the only difference now is changing the base stock to vegetable stock and making this pumpkin soup with coconut milk. Heat the oil in a large pot (photo 1).Add the garlic and onion (photo 2) and cook over medium-high heat until golden brown, stirring occasionally (photo 3). This pumpkin coconut soup is low fat, low calories, and full of flavor. Then take it off heat, pour in the coconut milk, puree it all up, and boom – you’ve got the easiest, most delicious vegan pumpkin soup. This is a classic pumpkin soup recipe that walks on the healthy side without … Use the veg broth to keep it vegan, of course! A creamy vegan pumpkin pasta sauce made with coconut milk, loads of pumpkin purée, sage, rosemary, and thyme. 1 carrot and 1 rib celery in fine dice, sweated in a bit of olive oil. I love my immersion blender because it makes it crazy simple to do pureed soups without the need to deal with pouring hot liquid into a blender. Making butternut squash soup vegan is super simple! It’s no secret I love everything pumpkin, and when fall hits I’m ready to enjoy ALL the vegan pumpkin recipes ! Just so you know, coconut milk is an excellent dairy-free cream substitute and can be added to any soup! So it’s just perfect for warming up on cold days. The pumpkin paired with light coconut milk makes an extremely thick soup which carries the spices well. This seasonal pumpkin soup with coconut milk is a little savoury, a tad sweet and a whole lot of yummy! Pour the soup into a blender pitcher to no more than half full. How to make Vegan Pumpkin Soup with Coconut Milk. If the soup is still too thick, simply add some vegetable stock until the desired consistency is achieved. This is a very rich in taste soup that is going to satisfy any gourmand taste, made with coconut milk and various species making it a special appetizer both on a special evening and on a simple day. 2. Let the pressure release naturally. Make it with your favourite chicken broth or stock, or use a vegetable stock base for a plant based, vegan soup. This soup can be made ahead and refrigerated or frozen, if desired. Now garnish the pumpkin cream soup with a bit of balsamic, coconut milk and pumpkin seeds (optional) From the canned pumpkin to the cauliflower and onion, it's full of nourishing vegetables and warm spices like garlic and ginger -- with just a touch of sweetness from maple syrup. Ready in just 15 minutes. Pressure cook for 12 mins. Made with Thai red curry paste, coconut milk and a little vegetable (or chicken) broth, it comes together in as little as 10 minutes. This Instant Pot Vegan Pumpkin Soup is a quick and easy weeknight meal, perfect for fall and winter. or monk fruit to sweeten the recipe. This healthy roasted pumpkin soup with coconut milk is the reason for the fall season my friends. Blend until smooth in a blender. The soup can be thinned with light coconut milk or coconut milk beverage if desired. Most recently, I decided to use pumpkin to create a light and creamy vegan Thai curry soup. The delicious pumpkin and carrots make an irresistible orange dairy-free pumpkin soup, while curry, turmeric, and chili flakes are perfect to jazz up that delicate sweet flavor. Video Recipe. This vegan pumpkin and red lentil soup starts out with sauted onions, garlic and sage. No Pumpkin puree, no problem: Wash a small pumpkin that fits your instant pot, remove the stem, place it on the steamer basket over the broth+ apple mixture (step 2) (some of the pumpkin will submerge). Gluten-Free. Fresh roasted sugar pumpkins are bright and sweet, and perfectly complimented by classic fall herbs and spices. In a pot over medium heat, add the olive oil, onions, and grated ginger. Creamy coconut ginger pumpkin soup is deliciously nourishing. Make it vegan: Use coconut milk and maple syrup. I used what I had on hand and it turned out great. This vegan pumpkin soup is creamy yet healthy, thanks to the addition of coconut milk (but if you prefer a soup without coconut milk, there's an alternative below). In fact, it is the first time I have revisited an old recipe in 7 years of blogging. Vegan. Return the soup to the pot and heat over low heat to the desired temperature. Feel free to tinker with the flavors here, swapping out the sage and using Indian curry, Middle Eastern spices, or Asian seasonings instead. Perfectly spiced, creamy pumpkin pie that's FREE of dairy, eggs, oil, wheat, soy, coconut and refined sugar. The pumpkin puree and coconut milk make for such a lovely creaminess while the red lentils add a protein punch. Vegan pumpkin lentil soup made with creamy coconut milk, delicious spices and plenty of pumpkin flavor. Top each bowl with a swirl of coconut milk, croutons, toasted pumpkin seeds, crispy bacon, or other favorite ingredients. Stir in the pumpkin puree. Awesome creamy vegan pumpkin soup perfect for the entire family. You'll have a satisfying cozy meal ready in 15 minutes! It … This healthy Vegan Gluten-Free Pumpkin Pie comes with all of the delicious nostalgia of fall and winter feasts but none of the saturated fat, cholesterol, and sugar crash! It’s the perfect hearty and healthy autumn dinner! This vegan pumpkin soup is sure to be your new go-to soup recipe. Flavor, silky texture, convenience, and health benefits, this easy recipe ticks all the boxes and makes a wonderful soup to serve with your favorite winter salads and even holiday entrées. It’s a simple, healthy vegan-friendly recipe. Fresh herbs: finely chopped fresh basil, fresh parsley or coriander go great on top of the soup and give it an appealing colour contrast. This vegan pumpkin soup is creamy yet healthy, thanks to the addition of coconut milk (but if you prefer a soup without coconut milk, there's an alternative below). This Vegan Pumpkin Soup is the ultimate warmer for when the weather starts cooling down! The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and pumpkin. This recipe is made without any cream or butter. It's healthy and quick to make with canned pumpkin puree, creamy coconut milk, and curry spices! Your friends will be so impressed. This creamy vegan pumpkin cauliflower soup is the perfect healthy recipe for chilly fall evening. Serve this fragrant soup with a swirl of coconut milk and fresh coriander (cilantro) for a fantastic spiced vegan pumpkin soup. This Vegan Curried Pumpkin Soup is super creamy, smooth, and full of flavor! This easy pumpkin soup recipe is gluten-free, paleo, dairy-free, low-carb, and keto-friendly. Season to taste with salt and pepper then heat through in a pot with coconut milk. Working in batches, puree the mixture in a blender until smooth, adding a bit of the coconut milk and almond milk to each batch until all has been added. You will need something to blend your soup with to get that creamy texture. Right before serving, top with vegan whipped cream if you like (I love oat milk whipped cream!) You’ll need canned . ; Add the pumpkin (photo 4) and cook for another 2-3 minutes, stirring occasionally (photo 5). Serve the pumpkin soup as is or add some vegan gnocchi and roasted tomatoes. Served with fresh baked or toasted bread and the ’soup party’ can start! I find that coconut and pumpkin seem to go beautifully. A great way to enjoy the true fall flavors as this Pumpkin Soup is made without coconut milk. When ready, add the spices, salt, and fry the mixture for an additional minute. I like my soup on the spicy side, so I always add some cayenne pepper for heat. Easy to make using canned pumpkin puree. Vegan cream: a swirl of vegan cream looks lovely and tastes great on top of pumpkin soup. Now add some dill and chives to the soup for taste, if desired. 3. 1. Getting back to this pumpkin curry soup, I noticed that sauteing the ingredients together before blending them adds so much more flavor to this easy soup – much like it did to this spinach curry sauce. Add the cooked pumpkin to a pot with water or stock, basil and thyme. This creamy vegan pumpkin soup is loaded with flavor from fresh cilantro and creamy coconut milk. Added 1 can pumpkin puree, 2 cups water, 1 cup almond/coconut milk, ¼ cup dried onion. coconut milk, pumpkin, maple syrup and pumpkin pie spice or cinnamon, ginger and nutmeg.It can also be made low-carb and sugar-free by using stevia. I like the soup the most with roasted mushrooms, pumpkin seeds, a bit of chili flakes and fresh parsley as topping. Thank you for giving me a start on making pumpkin soup! Now stir the coconut milk in and taste the pumpkin cream soup again. This soup is also known as vegan butternut squash soup. Pumpkin soup with coconut milk is a comforting homemade soup. And it is SO easy to make! Riced cauliflower makes it nutritious and filling, without adding extra carbs. Pumpkin Coconut milk Maple syrup Salt, black pepper, cinnamon + nutmeg Veggie stock Shallot Garlic. Full of vegetables & spices; and free of dairy, oil & coconut milk. or vegan ice cream, a little dusting of pumpkin pie spice, some chopped toasted pecans, or you could go chocolaty with dairy-free chocolate chips or chocolate shavings. Saute until the onions have slightly softened, about one minute. Prepare Pumpkin Soup with Coconut Milk quickly. It’s creamy and silky with a bit of spice, and features a slightly sweet and nutty flavor that even kids will love! Adding a cup of coconut milk to simmer the butternut squash makes this delicious vegan soup super creamy and richer in its taste. Carefully remove the pumpkin. Salt & pepper, cinnamon, nutmeg, garlic powder, and a bit of curry powder. Taste, if desired this creamy vegan Thai curry soup a quick and to! 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