Pumpkin Soup with Coconut Milk

You'll need: olive oil, onion, salt, red pepper flakes, ginger, canned pumpkin, coconut milk, nutritional yeast, bouillon, cumin, garlic powder, curry powder, turmeric, celery salt, and pepper

Step 1: First, saute the onion in olive oil with a pinch of salt for 3 minutes. Then, add the ginger and red pepper flakes and saute another 2 minutes.

Step 2: Next, whisk in the canned pumpkin, coconut milk, and water until the pumpkin soup is smooth. Bring the pot to a boil.

Step 3: When boiling, remove the lid and stir in the seasonings. Bring the pumpkin soup to a simmer and cook for 10-15 more minutes uncovered.

Serve this pumpkin soup with an extra swirl of coconut milk and top with toasted pepitas for a little crunch!

Looking for more savory pumpkin recipes?  Check out or Tikka Masala Lasagna with pumpkin ricotta!