Vegan Pumpkin Soup

This creamy vegan pumpkin soup is a warm, comforting dish that captures the essence of autumn in every spoonful. With its rich flavors and smooth texture, it's perfect for a cozy supper.

Ingredients

• Pumpkin puree - 400 grams
• Coconut milk - 200 ml
• Vegetable broth - 300 ml
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Fresh ginger - 1 teaspoon, grated
• Olive oil - 1 tablespoon
• Cinnamon - 1/2 teaspoon
• Nutmeg - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chopped fresh parsley - for garnish

Steps

1. In a medium pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
2. Add the minced garlic and grated ginger to the pot, cooking for another minute until fragrant.
3. Stir in the pumpkin puree, vegetable broth, coconut milk, cinnamon, nutmeg, salt, and black pepper. Bring the mixture to a simmer.
4. Reduce the heat and let the soup cook for about 15-20 minutes, stirring occasionally.
5. Once the soup is heated through, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend only half of it.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with chopped fresh parsley.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 28 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 10 g
• Unsaturated Fat: 4 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins A and C, supporting immune health.
• High in fiber, promoting digestive health.

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