Vegan Pumpkin Soup
Ingredients
-
1½
tablespoons
oil or vegan butter
-
1
medium
onion, diced
-
3
cloves
garlic, minced
-
2½
lbs
pumpkin, peeled and chopped
-
½
teaspoon
allspice
-
1
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
½
teaspoon
fresh thyme leaves
-
½
teaspoon
cayenne pepper, optional
-
2
cups
vegetable broth
-
1
can
coconut milk (13.4 ounces)
-
2
teaspoons
lime juice
Instructions
- Prepare the Crockpot by turning it on to warm.
- Add oil or vegan butter, onion, garlic, pumpkin, allspice, sea salt, black pepper, thyme, cayenne pepper, vegetable broth, and coconut milk to the Crockpot and stir to combine.
- Set the Crockpot to cook on high for 4 hours or low for 8 hours.
- At the end of the cooking time, stir in lime juice and let it cook for an additional 5 minutes.
- Use an immersion blender to blend the soup until smooth, or transfer to a regular blender if necessary.
- Taste and adjust seasoning as needed before serving.
- Serve in bowls and garnish with additional coconut milk, parsley, or cayenne pepper if desired.
Nutrition Facts (estimated)
Servings
6 to 8 servings
Calories
220
Total fat
17g
Total carbohydrates
18g
Total protein
3g
Sodium
713mg
Cholesterol
0mg
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