Vegan Pumpkin Soup / Vegan Recipes / How to Cook/ American Kids Try/ Try New Things/ Soup Recipes

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Lower in calories and fat.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: carrots

Similar texture and flavor.

Turn on stove to medium heat and add 5 tablespoons of olive oil to the soup pot.

Add 3/4 of a large sweet onion to the pot and stir.

Add 1 bay leaf to the onions.

Add 1/3 clove of nutmeg, 1/2 teaspoon of aleppo pepper, and 1/2 teaspoon of ginger powder to the onions and stir.

Crush 2 cloves of garlic and add to the pot.

Crush 1/2 teaspoon of coriander seeds and add to the pot.

Cook the mixture for another 2 minutes on medium-low heat.

Add 15 oz of canned pumpkin puree to the pot and stir.

Raise the heat and cook for 2 minutes.

Add 4 cups of boiling water and 2 vegetable bouillon cubes to the pot and stir.

Bring to a boil, then simmer for 10-15 minutes.

Remove the bay leaf after simmering.

Add 4 tablespoons of coconut cream to the pot and stir.

Add 2 tablespoons of brown sugar and stir.

Finish with fresh cracked pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens