vegan pumpkin soup without coconut milk

It is super easy and original, the only difference now is changing the base stock to vegetable stock and making this pumpkin soup with coconut milk. This creamy vegan pumpkin cauliflower soup is the perfect healthy recipe for chilly fall evening. Vegan pumpkin lentil soup made with creamy coconut milk, delicious spices and plenty of pumpkin flavor. The pumpkin puree and coconut milk make for such a lovely creaminess while the red lentils add a protein punch. Make it with your favourite chicken broth or stock, or use a vegetable stock base for a plant based, vegan soup. Pumpkin is so so soooo delicious and even more so when pureed and served in a large soup bowl (or when made into curried quinoa pumpkin vegan collard wraps, Peruvian vegan fava bean vegetable pumpkin stew, vegan pumpkin dip, or vegan ricotta stuffed zucchini ravioli over pumpkin … This healthy vegan pumpkin mousse is easy to make with just 4 simple ingredients. Serve the pumpkin soup as is or add some vegan gnocchi and roasted tomatoes. Pour the soup into a blender pitcher to no more than half full. 1 carrot and 1 rib celery in fine dice, sweated in a bit of olive oil. You will need something to blend your soup with to get that creamy texture. Return the soup to the pot and heat over low heat to the desired temperature. You’ll need canned . I like my soup on the spicy side, so I always add some cayenne pepper for heat. It’s the perfect hearty and healthy autumn dinner! When ready, add the spices, salt, and fry the mixture for an additional minute. Now add some dill and chives to the soup for taste, if desired. Add the cooked pumpkin to a pot with water or stock, basil and thyme. This seasonal pumpkin soup with coconut milk is a little savoury, a tad sweet and a whole lot of yummy! Now stir the coconut milk in and taste the pumpkin cream soup again. A great way to enjoy the true fall flavors as this Pumpkin Soup is made without coconut milk. coconut milk, pumpkin, maple syrup and pumpkin pie spice or cinnamon, ginger and nutmeg.It can also be made low-carb and sugar-free by using stevia. or vegan ice cream, a little dusting of pumpkin pie spice, some chopped toasted pecans, or you could go chocolaty with dairy-free chocolate chips or chocolate shavings. The pumpkin paired with light coconut milk makes an extremely thick soup which carries the spices well. Making butternut squash soup vegan is super simple! Vegan cream: a swirl of vegan cream looks lovely and tastes great on top of pumpkin soup. This soup can be made ahead and refrigerated or frozen, if desired. This healthy roasted pumpkin soup with coconut milk is the reason for the fall season my friends. or monk fruit to sweeten the recipe. No Pumpkin puree, no problem: Wash a small pumpkin that fits your instant pot, remove the stem, place it on the steamer basket over the broth+ apple mixture (step 2) (some of the pumpkin will submerge). Working in batches, puree the mixture in a blender until smooth, adding a bit of the coconut milk and almond milk to each batch until all has been added. Season to taste with salt and pepper then heat through in a pot with coconut milk. Served with fresh baked or toasted bread and the ’soup party’ can start! Now garnish the pumpkin cream soup with a bit of balsamic, coconut milk and pumpkin seeds (optional) Creamy coconut ginger pumpkin soup is deliciously nourishing. This vegan pumpkin and red lentil soup starts out with sauted onions, garlic and sage. So it’s just perfect for warming up on cold days. Riced cauliflower makes it nutritious and filling, without adding extra carbs. This vegan pumpkin soup is creamy yet healthy, thanks to the addition of coconut milk (but if you prefer a soup without coconut milk, there's an alternative below). This soup is also known as vegan butternut squash soup. Perfectly spiced, creamy pumpkin pie that's FREE of dairy, eggs, oil, wheat, soy, coconut and refined sugar. Flavor, silky texture, convenience, and health benefits, this easy recipe ticks all the boxes and makes a wonderful soup to serve with your favorite winter salads and even holiday entrées. 2. Let me tell you- the fresh sage in this recipe is downright amazing. Ready in just 15 minutes. It’s no secret I love everything pumpkin, and when fall hits I’m ready to enjoy ALL the vegan pumpkin recipes ! Top each bowl with a swirl of coconut milk, croutons, toasted pumpkin seeds, crispy bacon, or other favorite ingredients. Full of vegetables & spices; and free of dairy, oil & coconut milk. I used what I had on hand and it turned out great. Getting back to this pumpkin curry soup, I noticed that sauteing the ingredients together before blending them adds so much more flavor to this easy soup – much like it did to this spinach curry sauce. This creamy vegan pumpkin soup is loaded with flavor from fresh cilantro and creamy coconut milk. Fresh herbs: finely chopped fresh basil, fresh parsley or coriander go great on top of the soup and give it an appealing colour contrast. It … Easy to make using canned pumpkin puree. Add salt and pepper to taste. If the soup is still too thick, simply add some vegetable stock until the desired consistency is achieved. Awesome creamy vegan pumpkin soup perfect for the entire family. Wait for it cool a bit, then slice open carefully and scoop thee seeds out. Prepare Pumpkin Soup with Coconut Milk quickly. Thank you for giving me a start on making pumpkin soup! Video Recipe. In fact, it is the first time I have revisited an old recipe in 7 years of blogging. Pumpkin soup with coconut milk is a comforting homemade soup. Today I’m revisiting (and rephotographing) an old recipe. This vegan pumpkin soup is sure to be your new go-to soup recipe. Heat the oil in a large pot (photo 1).Add the garlic and onion (photo 2) and cook over medium-high heat until golden brown, stirring occasionally (photo 3). Vegan. And it is SO easy to make! This Vegan Curried Pumpkin Soup is super creamy, smooth, and full of flavor! It’s a simple, healthy vegan-friendly recipe. Salt & pepper, cinnamon, nutmeg, garlic powder, and a bit of curry powder. I like the soup the most with roasted mushrooms, pumpkin seeds, a bit of chili flakes and fresh parsley as topping. The soup can be thinned with light coconut milk or coconut milk beverage if desired. In a pot over medium heat, add the olive oil, onions, and grated ginger. It’s creamy and silky with a bit of spice, and features a slightly sweet and nutty flavor that even kids will love! Why this is the best pumpkin soup. Gluten-Free. Pumpkin Coconut milk Maple syrup Salt, black pepper, cinnamon + nutmeg Veggie stock Shallot Garlic. A creamy vegan pumpkin pasta sauce made with coconut milk, loads of pumpkin purée, sage, rosemary, and thyme. Your friends will be so impressed. This healthy Vegan Gluten-Free Pumpkin Pie comes with all of the delicious nostalgia of fall and winter feasts but none of the saturated fat, cholesterol, and sugar crash! I love my immersion blender because it makes it crazy simple to do pureed soups without the need to deal with pouring hot liquid into a blender. This easy pumpkin soup recipe is gluten-free, paleo, dairy-free, low-carb, and keto-friendly. Just so you know, coconut milk is an excellent dairy-free cream substitute and can be added to any soup! Saute until the onions have slightly softened, about one minute. Then take it off heat, pour in the coconut milk, puree it all up, and boom – you’ve got the easiest, most delicious vegan pumpkin soup. Use the veg broth to keep it vegan, of course! Right before serving, top with vegan whipped cream if you like (I love oat milk whipped cream!) This is a very rich in taste soup that is going to satisfy any gourmand taste, made with coconut milk and various species making it a special appetizer both on a special evening and on a simple day. This vegan pumpkin soup is creamy yet healthy, thanks to the addition of coconut milk (but if you prefer a soup without coconut milk, there's an alternative below). The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and pumpkin. This Vegan Pumpkin Soup is the ultimate warmer for when the weather starts cooling down! This Instant Pot Vegan Pumpkin Soup is a quick and easy weeknight meal, perfect for fall and winter. This easy pumpkin lentil curry soup is packed with nourishing ingredients and plenty of protein for a wonderful lunch or dinner. 1. Made with Thai red curry paste, coconut milk and a little vegetable (or chicken) broth, it comes together in as little as 10 minutes. Vegan Pumpkin Soup with Coconut Milk. From the canned pumpkin to the cauliflower and onion, it's full of nourishing vegetables and warm spices like garlic and ginger -- with just a touch of sweetness from maple syrup. Fresh roasted sugar pumpkins are bright and sweet, and perfectly complimented by classic fall herbs and spices. It's healthy and quick to make with canned pumpkin puree, creamy coconut milk, and curry spices! You'll have a satisfying cozy meal ready in 15 minutes! Blend until smooth in a blender. The delicious pumpkin and carrots make an irresistible orange dairy-free pumpkin soup, while curry, turmeric, and chili flakes are perfect to jazz up that delicate sweet flavor. ; Add the pumpkin (photo 4) and cook for another 2-3 minutes, stirring occasionally (photo 5). Most recently, I decided to use pumpkin to create a light and creamy vegan Thai curry soup. Feel free to tinker with the flavors here, swapping out the sage and using Indian curry, Middle Eastern spices, or Asian seasonings instead. 3. Adding a cup of coconut milk to simmer the butternut squash makes this delicious vegan soup super creamy and richer in its taste. Make it vegan: Use coconut milk and maple syrup. Added 1 can pumpkin puree, 2 cups water, 1 cup almond/coconut milk, ¼ cup dried onion. Let the pressure release naturally. I find that coconut and pumpkin seem to go beautifully. Pressure cook for 12 mins. Stir in the pumpkin puree. This recipe is made without any cream or butter. This pumpkin coconut soup is low fat, low calories, and full of flavor. This is a classic pumpkin soup recipe that walks on the healthy side without … Serve this fragrant soup with a swirl of coconut milk and fresh coriander (cilantro) for a fantastic spiced vegan pumpkin soup. Carefully remove the pumpkin. This soup is quick and easy to make, very delicious, creamy, healthy, warming and even vegan. How to make Vegan Pumpkin Soup with Coconut Milk. , top with vegan whipped cream if you like ( I love oat vegan pumpkin soup without coconut milk whipped cream you. Known as vegan butternut squash makes this delicious vegan soup and 1 rib celery in fine dice, sweated a! Pot and heat over low heat to the soup for taste, if.. Of course I love oat milk whipped cream! with vegan whipped cream if you like ( I love milk... Fall and winter, nutmeg, garlic and sage spices well powder, and thyme and red soup. Sweated in a pot over medium heat, add the olive oil is also known as vegan butternut squash this! Now stir the coconut milk and fresh parsley as topping lovely and tastes great on top of pumpkin with! 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