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Creamy Vegan Pumpkin Soup

Written by Caroline DiNicola Fawley
Creamy Vegan Pumpkin Soup

Not only is it pumpkin season, it's soup season, too! This simple vegan pumpkin recipe is hearty, easy to make, and comforting for those crips fall days.  Bundle up with your favorite blanket, a mug of this creamy vegan pumpkin soup, and a board game. 

Servings: 4
Prep Time: 10 minutes (using canned pumpkin)
Cook time: 15 minutes total

 

Ingredients: 

1 roasted sugar pumpkin or 2 cans of pumpkin puree 
1 can of lite coconut milk
1 1/2 cups of chopped onion
4 cloves of garlic
1 cup of veggie broth
2-3 Tablespoons of maple syrup (or date syrup)
1/2 teaspoon of sage
1/2 teaspoon of thyme
1/2 teaspoon of paprika
1 teaspoon of apple cider vinegar  
a pinch of cinnamon
sea salt
black pepper

Instructions:

1. Saute garlic and onions until soft, using a little veggie broth to prevent sticking

2. Blend all ingredients together except for sage and thyme

3. Mix in sage and thyme

4. Heat and serve

5. Optional: Top with pumpkin seeds, crushed black pepper, and/or a swirl of excess coconut milk 

 

Use code: CHEF to get 10% off your next order of MamaSezz ready-made whole food plant-based meals, delivered.  

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