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Deliciously spiced pumpkin soup with creamy coconut.
This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling.
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Ingredients

  • ¼ cup coconut oil
  • 1 cup chopped onions
  • 1 clove garlic, minced
  • 3 cups vegetable broth
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • ¼ teaspoon ground coriander
  • ¼ teaspoon crushed red pepper flakes
  • 1 (15 ounce) can 100% pure pumpkin
  • 1 cup light coconut milk

Directions

  • Step 1:
    Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
  • Step 2:
    Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

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