This is a quick and easy vegetarian and vegan pumpkin and coconut soup recipe that you can serve up in about 20 minutes. As it uses canned ingredients, its also a great pumpkin soup recipe for when fresh pumpkin is out of season. I also like to add a bit of diced and sauteed tofu to pumpkin soup.
See also: More vegetarian soups to try
See also: More vegetarian soups to try
Ingredients:
- 1 onion, diced
- 3 tbsp vegan margarine
- 2 cups vegetable broth
- 1 14 ounce can coconut milk
- 1 15 ounce can pumpkin
- 1/2 tsp cumin
- 1/2 tsp curry
- 1/2 tsp ginger
- dash salt
Preparation:
In a large pot, sautee the onions in the margarine for 3 to 5 minutes, until onions turn soft.
Add remaining ingredients and stir to combine.
Allow to simmer over low heat for at least fifteen minutes, stirring occasionally.
More Vegetarian and Vegan Pumpkin Soup Recipes:
Pumpkin and Coconut Soup
Easy Pumpkin Soup
Pumpkin and Sweet Potato Soup
Low-Fat Vegetarian Pumpkin Soup
Low Carb Vegetarian Pumpkin Soup
