Description
This 20 minute savoury pumpkin soup is a little spicy but just as cozy and creamy as the original. It’s also vegan, gluten free and paleo.
Ingredients
- 2 tsp olive oil
- 1 shallot, diced (about 1 tbsp)
- 2 tsp minced garlic
- 1½ cups pumpkin puree*
- 1 cup vegetable stock
- ⅔ cup non-dairy milk**
- 1 tbsp ground cumin
- 1 tsp chili powder
- salt and pepper to taste
Instructions
1. Add olive oil, shallots and garlic to a medium sized saucepan over medium heat
2. Sautee the veggies for 2 – 3 minutes or until softened
3. Stir in remaining ingredients and allow to simmer
4. Optional: Blend soup using an immersion blender or regular blender to get rid of any chunks of garlic and shallots then pour mixture back into pot
5. Thin out the soup with more stock or milk if desired. I like my soup on the thicker side so this may be necessary
6. Allow to simmer for another 5 minutes, taste and adjust seasonings as necessary (I added a little more cumin)
7. Serve with pepitas, a drizzle of milk or vegan yogurt and/or vegan grilled cheese sandwiches
Notes
*Feel free to sub pumpkin for other pureed squash
**I used both light coconut milk and almond milk with great results
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 4g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg