Vegan Pumpkin Soup
Do you love a good pumpkin soup recipe? Try this new recipe for vegan pumpkin soup. It’s easy to make and healthy. How Healthy is Pumpkin Soup?
Ingredients
- 1 tablespoon coconut oil
- ½ yellow onion, chopped
- 1 garlic clove, minced
- ½ cup maple syrup
- 1 cinnamon stick
- 2 cans (15 ounces) pumpkin puree
- 2 cups low-sodium vegetable broth
- 1 tablespoon fresh thyme, chopped
- ¼ teaspoon nutmeg
- ¼ teaspoon cayenne
- 1 14oz can coconut cream
- dash salt and pepper
- 6 fresh sage leaves, whole or chopped (for garnish)
Instructions
- Heat a large skillet over medium heat and add all maple pecan ingredients. Cook, often stirring, until the pecans are toasted and golden, about 5-8 minutes. Remove the pecans from the pan to a parchment-lined cutting board or pan. Let cool and then roughly chop and set aside.
- In a large pot, heat 1 tablespoon coconut oil over medium heat and saute the chopped onion until translucent, about 6-8 minutes. Add the minced garlic and saute for 1 minute.
- Add 1/2 cup maple syrup and the cinnamon stick to the pot and bring to a boil then reduce the heat to a simmer, and simmer for 5-10 minutes or until the maple has thickened to a honey consistency.
- Gently stir in the pumpkin puree. Add the broth, thyme, nutmeg, cayenne, and a pinch each of salt and pepper. Cook over medium heat until warmed through, about 10 minutes. Stir in a 1/2 cup coconut cream. Continue to cook for another 5-10 minutes, to give the flavors time to come together.
- Remove the soup from the heat and remove the cinnamon stick. Then use an immersion blender or transfer the soup to a blender in batches to blend to a smooth and creamy consistency. If the soup seems too thick, add more broth to thin it. Keep soup over low heat.
- Garnish with a swirl of coconut cream, chopped or whole sage, and maple pecans. Enjoy!
- Serve with fresh bread, salad or baked potato.