Inclusive Kitchen

Easy Pumpkin Soup with Coconut Cream (vegan)

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As the leaves turn and the air grows crisp, there's nothing quite like a warm bowl of pumpkin soup to usher in the fall season. This Easy Pumpkin Soup with Coconut Cream is not only vegan but also incredibly simple to prepare, making it a go-to recipe for busy weeknights or cozy gatherings. The combination of pumpkin and coconut cream creates a velvety texture that is both satisfying and indulgent, while the spices add a delightful warmth that will have you coming back for seconds. Historically, pumpkin soup has roots in various cultures, with Native American tribes using pumpkins as a staple food long before European settlers arrived. The versatility of pumpkin has made it a beloved ingredient in many cuisines, from savory soups to sweet pies. This vegan version embraces that heritage while offering a modern twist with the use of coconut cream, which adds a rich, tropical flair. Plus, it’s a great way to sneak in some vegetables without anyone noticing—just don’t tell the kids! To make this soup even more appealing, consider garnishing it with toasted pumpkin seeds or a sprinkle of fresh herbs. Not only do these toppings add a pop of color, but they also provide a delightful crunch that contrasts beautifully with the creamy soup. And if you’re feeling adventurous, a drizzle of sriracha or a dash of smoked paprika can elevate the flavor profile to new heights. Just remember, if your soup is too thick, you can always add a splash of vegetable broth or water to reach your desired consistency. After all, we want it to be soup, not a pumpkin brick! So, grab your favorite pot and let’s get cooking! This Easy Pumpkin Soup with Coconut Cream is sure to become a staple in your kitchen. It’s perfect for meal prep, and leftovers can be stored in the fridge for up to a week. Just reheat gently on the stove, and you’ll have a delicious meal ready in no time. Now, let’s dive into the recipe and get those taste buds tingling!

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Easy Pumpkin Soup with Coconut Cream
Variant: vegan Servings: 4 Total: 40 mins

Ingredients

  • 15 oz pumpkin puree
  • 1 cup coconut cream
  • 3 cups vegetable broth
  • 1 medium onion
  • 3 cloves garlic
  • 1 tbsp ginger
  • 1 tbsp curry powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 0.25 cup pumpkin seeds

Instructions

  1. Gather all your ingredients and equipment. You will need a large pot, a cutting board, a knife, and an immersion blender or regular blender.
  2. Start by dicing the onion and mincing the garlic. Heat the olive oil in the large pot over medium heat for about 2 minutes until shimmering.
  3. Add the diced onion to the pot and sauté for 5-7 minutes, stirring occasionally, until the onion is translucent and fragrant.
  4. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes. This step enhances the aromatic base of your soup.
  5. Sprinkle in the curry powder, salt, and black pepper, stirring to combine. Let the spices toast for about 1 minute to release their flavors.
  6. Pour in the vegetable broth and bring the mixture to a gentle simmer. This should take about 5 minutes.
  7. Once simmering, add the pumpkin puree and coconut cream, stirring until well combined. The soup should have a lovely orange hue.
  8. Allow the soup to simmer for another 10-15 minutes, stirring occasionally. The flavors will meld beautifully during this time.
  9. Remove the pot from heat and let it cool slightly before blending. If using a regular blender, blend in batches to avoid splatters.
  10. Blend the soup until smooth and creamy, adjusting the consistency with more vegetable broth if necessary. It should be velvety and luscious.
  11. Return the blended soup to the pot and stir in the lime juice. This adds a bright note that balances the richness of the coconut.
  12. Taste and adjust seasoning as needed, adding more salt or pepper to your preference. A little extra lime juice can also enhance the flavor.
  13. Serve the soup hot, garnished with toasted pumpkin seeds for crunch. A drizzle of coconut cream on top adds a nice touch.
  14. Enjoy your Easy Pumpkin Soup with Coconut Cream! It’s perfect for a cozy night in or as a starter for a festive meal.

Nutrition (per serving)

  • Calories: 250
  • Carbs g: 30
  • Protein g: 5
  • Fat g: 12
  • Sugar g: 5
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Tags: soup, pumpkin, vegan, coconut, comfort food

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