Creamy Pumpkin Soup
Coziness overload with this creamy pumpkin soup! It's simple with under 10 ingredients. Completely plant-based and creamy. SO simple.
Servings: 4
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion roughly chopped
- kosher salt and freshly ground black pepper
- pinch of chili flakes plus more for garnish
- 3 garlic cloves
- 4 cups sugar pie pumpkins peeled and cubed, around 1 medium sugar pie pumpkin
- 4 cups vegetable broth
- 1 cup full fat coconut milk plus more for garnish
- 1 tablespoon maple syrup adjust to sweetness preference
Instructions
- In a dutch oven or deep pot, heat your extra-virgin olive oil on medium heat until shimmering. Add in your onion, kosher salt, black pepper and chili flakes. Stir to sweat out your onions, about 3 to 4 minutes.
- Toss in your garlic and cubed pumpkin, stir well until incorporated with the onions and seasonings, another 1 to 2 minutes.
- Add in your vegetable broth. Bring this to a boil and then a gentle simmer on medium low heat until your pumpkin is soft and fork-tender, about 20 to 25 minutes.
- Transfer to a blender, or use an immersion blender, and blend until completely smooth and creamy. Transfer back to the pot, add in your coconut milk and maple syrup. Season with kosher salt and black pepper, to taste. Toss everything to combine on low heat.
- Serve in bowls, topping with chili flakes and a drizzle of coconut milk.
Nutrition
Calories: 213kcal | Carbohydrates: 11g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 949mg | Potassium: 185mg | Fiber: 1g | Sugar: 6g | Vitamin A: 501IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg