Name: Creamy Pumpkin Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 tablespoon olive oil; 2 cloves garlic ((chopped)); 1 onion ((chopped)); 1/2 teaspoon dried rosemary; 18 oz. (500 gm.) pumpkin; 1.5 cups water; Salt and pepper; 1 cup coconut milk ((or any plant milk of your choice)); Cubed bread; Garlic salt; Pepper; Cilantro; Olive oil

5 from 1 vote

Creamy Pumpkin Soup

Vegan, quick, easy, creamy pumpkin soup recipe.

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Course -Dinner

Cuisine -American

Keyword -pumpkin, pumpkin soup, soup

Prep Time -5 minutes

Cook Time -20 minutes

Total Time -25 minutes

Servings -

Calories -438kcal

Author -Veganbell

Recipe Video

Ingredients

To prepare soup,

1 tablespoon olive oil
2 cloves garlic (chopped)
1 onion (chopped)
1/2 teaspoon dried rosemary
18 oz. (500 gm.) pumpkin
1.5 cups water
Salt and pepper
1 cup coconut milk (or any plant milk of your choice)

To prepare croutons,

Cubed bread
Garlic salt
Pepper
Cilantro
Olive oil

Instructions

Set a pot over medium heat. Add olive oil.
Once it's hot, add garlic + onion + dried rosemary. Stir-saute for 2-3 minutes, or until the onion's translucent.
Then add pumpkin + salt + pepper. Stir-cook for 2-3 minutes.
Add water. Mix well. Cover the lid and cook for 18 minutes over medium heat.
In the meantime, let's prepare the croutons. In a large mixing bowl, add cubed bread pieces + garlic salt + pepper + chopped cilantro + olive oil. Toss well.
Transfer to a baking sheet and bake for 8 minutes at 180 C (356 F) - flip midway. Set aside.
*Back to the pumpkin* Once the pumpkin is done, add plant milk and give it a mix. Then blend until the soup thick and creamy.
Time to plate. Assemble pumpkin soup - drizzle coconut milk - add the croutons - and garnish with chili flakes + cilantro + sesame seeds. Serve hot.