VEGAN CREAMY PUMPKIN SOUPN (GLUTEN FREE)

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For a creamy and vegan pumpkin soup recipe sprinkled with almonds and fresh rosemary, try the recipe below.

Serves: 3

Prep time – 5 minutes

Cook time – 25 minutes

Total time – 30 minutes

Ingredients

  • 1 tablespoon olive oil
  • ½ onion, diced
  • ½ pumpkin, peeled and cubed
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, diced
  • 4-5 cups vegetable broth
  • ½-1 cup coconut milk

Instructions

  1. Heat oil in pot over medium heat. Add onion and cook for a few minutes until translucent. Add pumpkin and garlic and continue to cook for a few more minutes.
  2. Add rosemary and vegetable broth. Bring to a boil, reduce heat to low and simmer until pumpkin is soft and cooked through. Add salt to taste.
  3. Puree soup in a blender (in batches) and return to the pot.
  4. Add coconut milk and simmer for another minute or two.

Give this recipe a try. It is simply delicious and healthy too.

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