Happy
Halloween! In honor of this Pumpkin-y day, I decided to share my recipe for easy vegan
pumpkin soup. This is a favorite go-to recipe for this time of year. It’s
perfect for an Autumn Potluck, as it is quick and easy, yet looks and tastes
impressive. I also like to serve it with a salad and some crusty bread for a
quick, satisfying, weeknight dinner.
1 large
onion, chopped
1 Tbsp olive
oil
4 cups of
cooked pumpkin (you can use either fresh or canned)
2 cups of
vegetable stock
1 cup of
light coconut milk
1 tsp cumin
2 tsp curry
powder (use more or less, depending on how spicy you like it!)
Salt to
taste
In a soup
pot, cook the onion in the olive oil until soft. Stir in the spices, then add
the pumpkin and stock. Simmer for a bit to let the flavors blend. Puree in a
food processor or blender, then return to the pot. Stir in the coconut milk and salt to taste.
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