Pumpkin Soup with Coconut Milk
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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
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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.
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Step 2:
Next, whisk in the canned pumpkin, coconut milk, and water until the pumpkin soup is smooth. Bring the pot to a boil.
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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.
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Serve this pumpkin soup with an extra swirl of coconut milk and top with toasted pepitas for a little crunch!
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Looking for more savory pumpkin recipes?
Check out or Tikka Masala Lasagna with pumpkin ricotta!
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