Creamy Coconut Pumpkin Soup
This delicious vegan version of pumpkin soup is made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. Feel free to make a big batch and freeze for later!
Servings: 2
Calories: 170kcal
Ingredients
- 3-4 cups butternut/pumpkin deseeded and chopped (or 1/2 medium sized)
- 2 cups carrot chopped
- 1 cup onion chopped
- 3 cups water or vegetable stock
- 1/2 cup unsweetened coconut milk or double cream (optional)
- 1/4 cup fresh chives or parsley, chopped (garnish)
- black pepper to taste
- sea salt to taste
Instructions
- Heat coconut oil or olive oil in a large saucepan and gently cook the onion until tender but not colored (about 4-5 minutes).
- Add chopped carrots and pumpkin and cook for another 8 to 10 minutes until it softens and turns golden.
- Add the vegetable stock and bring to a boil. Simmer for 10 to 15 minutes until the pumpkin is soft.
- Pour in the coconut milk or double cream and bring back to a boil.
- Puree with a blender.
- For a smoother consistency push through a fine sieve (optional).
- Pour into a bowl and top with fresh parsley.
- Optional: serve with lightly toasted bread of your choice
- Enjoy!
Notes
- Leave the coconut cream out of the recipe if planning to freeze and add it just before serving.
- Click here to learn how to make your own nut milks at home. It is super easy. You’ll see.