Delight every one of your guests this season with a few healthy tweaks to a classic pumpkin soup recipe. Create a plant-based version that’s as rich and velvety as the one Grandma lovingly made, but more inclusive of everyone’s dietary choices. This feel-good soup recipe replaces heavy cream with coconut milk and adds garlic, ginger, thyme and the sweet surprise of maple syrup. A swirl of coconut cream and a sprinkle of toasted pumpkins seeds perfectly finish this pretty crowd-pleaser.
Creamy Vegan Pumpkin Soup
- 1 Tbsp. olive oil
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 1 tsp. kosher salt
- ¼ tsp. black pepper
- 1 tsp. dried thyme
- Pinch ground ginger
- ½ tsp. red pepper flakes to taste
- 3 cups canned pumpkin or butternut squash puree
- 1 15-oz. can full-fat coconut milk
- 1 cup vegetable broth
- 2 Tbsp. maple syrup
In large pot, heat oil over medium heat. Add onion and garlic; Cook about 5 minutes, stirring, until softened.
Add salt, pepper, thyme, ginger and red pepper flakes. Cook for 1 minute, until fragrant.
Stir in pumpkin, coconut milk, broth and maple syrup. Bring to simmer.
With immersion blender, puree until smooth. (Note: If using regular blender, be careful transferring hot soup. Transfer to blender in small amounts. Return to pot afterward to reheat.)
Serve hot with toppings of choice.