Vegan Creamy Pumpkin Tomato Soup
Ingredients
-
1
teaspoon
extra virgin olive oil
-
½
yellow onion
chopped
-
1
clove
garlic, minced
-
1
cup
strained tomato
-
1
cup
pumpkin puree
-
1½
cups
water
-
1½
teaspoons
salt
-
½
teaspoon
cinnamon
-
1
tablespoon
maple syrup
-
1
teaspoon
fresh minced sage
-
1
teaspoon
fresh lemon juice
-
½
cup
coconut milk
Instructions
- Heat olive oil in a large pot over medium heat and sauté the onion until tender, about 8 minutes.
- Add garlic and sauté until fragrant, about 1 more minute.
- Transfer the onion and garlic to a blender and add tomato, pumpkin, water, salt, cinnamon, maple syrup, and sage.
- Blend until completely smooth, then return the soup to the pot and bring to a boil.
- Once boiling, lower the heat and stir in lemon juice and coconut milk.
- Adjust seasoning to taste and serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
106
Total fat
7g
Total carbohydrates
10g
Total protein
1g
Sodium
12mg
Cholesterol
0mg
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