Creamy Vegan Pumpkin Soup

This Creamy Vegan Pumpkin Soup is a tasty and comforting dish that is great for cold days. It has the earthy sweetness of pumpkin, warm spices, and creamy coconut milk to make a delicious, dairy-free soup that fills you up.

Ingredients:

1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
4 cups vegetable broth
1 15 oz can pumpkin puree
1 13
5 oz can coconut milk
Salt and pepper to taste
Fresh parsley or cilantro for garnish optional

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the minced garlic and chopped onion

Saut until the onion turns clear

Add the ground ginger, cinnamon, nutmeg, and cumin and mix them in

Cook for one more minute

Add the pumpkin puree, coconut milk, and vegetable broth

Bring to a low boil

Simmer for 15 to 20 minutes, stirring every now and then

Add pepper and salt to taste

You can use an immersion blender or add the soup to a blender in batches and blend until smooth

If you want, you can serve it hot with fresh parsley or cilantro on top

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