Creamy Pumpkin Soup
A simple, creamy and believably delicious pumpkin soup! And it happens to be vegan! (option to use real cream if you prefer). Equally perfect as part of an everyday lunch or dinner, or on a holiday table. Recipe halves and double well.
Servings: 8 cups
Ingredients
Soup
- 2-3 tablespoons olive oil
- 1/2 cup carrots 2 carrots, finely chopped
- 1/2 cup celery 2 celery stalks, finely chopped
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon tomato paste
- 2 15 oz cans pure pumpkin puree
- 4 cups vegetable broth
- 1 cup coconut milk I used light coconut milk; for a creamier soup use full fat coconut milk or even heavy cream if not dairy-free
- a pinch to 1/4 teaspoon Cayenne pepper optional but recommended for a little kick
For serving, optional
- full fat coconut milk for drizzle
- pumpkin seeds
Instructions
- In a large dutch oven or sauce pan, heat olive oil over medium heat until shimmering, not burning. Add carrots, celery and onions and stirring frequently, saute for 10-15 minutes, until onions translucent and carrots/ celery getting tender.
- Add garlic, salt and pepper, stir to combine and saute 30 seconds.
- Add tomato paste and pumpkin, stir to combine and cook for 3 minutes, stirring frequently.
- Add vegetable broth, stir to combine and bring to a slow boil. Then reduce heat and simmer 30-40 minutes or until vegetables tender.
- Using an immersion blender, puree soup until carrots and celery pureed and smooth. Alternatively you could transfer soup to a blender in batches and puree until creamy.
- Add coconut milk and stir to combine, heating to a boil again.
- Season to taste and add cayenne pepper if using.
- Serve as is or with a swirl of coconut milk and pumpkin seeds.
Really delicious!! Any easy to make ! Any calorie count by chance???
Happy you loved it! Thank you! And sorry, at this point I don’t have nutritional information.