Vegan Pumpkin Soup

Exclusively Cindy
Exclusively Cindy
34 بار بازدید - 3 سال پیش - Vegan Pumpkin Soup is the
Vegan Pumpkin Soup is the thick and creamy fall soup of your dreams! Make the most luscious low-carb soup with canned pumpkin puree and coconut milk topped with pumpkin seeds for a yummy crunch.

Printable Recipe: https://vegetarianmamma.com/vegan-pum...

Ingredients:
1 tablespoon olive oil
1 cup diced yellow onion, from 1/2 yellow onion
3 cloves garlic, minced
1 (15-ounce) can pumpkin puree, (about 1 3/4 cups)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 tsp paprika
2 cups vegetable broth
2 tablespoons maple syrup
1 cup full-fat coconut milk, plus more for serving
¼ cup salted pepitas, for serving

Directions:
1. Heat olive oil in a large pot over medium heat. Then, add the diced onion and cook for 3-4 minutes, until translucent and starting to brown.
2. Add the minced garlic and cook an additional minute, being sure to stir constantly so the garlic does not burn.
3. Add the pumpkin puree, salt, ground black pepper, ground cinnamon, nutmeg and paprika.
4. Stir until combined. Cook for 1-2 minutes.
5. Then, pour in the vegetable broth and stir until smooth.
6. Bring to a boil and then turn down the heat to a simmer. Let simmer for 15 minutes, stirring occasionally, to let the flavors meld together. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender to process until smooth.
7. Once smooth, pour in the coconut milk and maple syrup. Stir to combine.
8. To serve, top with a drizzle of additional coconut milk and sprinkle with salted pepitas. Serve with slices of toasted gluten-free baguette.

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3 سال پیش در تاریخ 1400/06/01 منتشر شده است.
34 بـار بازدید شده
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