When autumn arrives, there's nothing quite like a warm bowl of pumpkin soup to cozy up with on a chilly evening.
This dairy-free version of the classic favorite retains all the creamy richness you crave without any of the dairy. It's velvety smooth, bursting with flavor, and guaranteed to become a staple in your fall recipe collection.
Creamy Dairy-Free Pumpkin Soup
SERVES 4
Prep time: 10 minutes Cook Time: 30 minutes Total time: 30 minutes
Ingredients
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 can (15 ounces) pumpkin puree
2 cups vegetable broth
1 can (13.5 ounces) coconut milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and pepper to taste
Optional toppings: roasted pumpkin seeds, coconut cream, fresh herbs
Directions
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 5 minutes.
Blend Ingredients: Add the pumpkin puree, vegetable broth, and coconut milk to the pot. Stir well to combine.
Season: Stir in the ground cinnamon, nutmeg, ginger, salt, and pepper. Adjust seasoning to taste, adding more spices if desired.
Simmer: Bring the soup to a gentle simmer over medium-low heat. Let it simmer for 15-20 minutes to allow the flavors to meld together.
Blend: Once the soup has simmered and the flavors have developed, carefully blend the soup until smooth using an immersion blender or by transferring it in batches to a regular blender. Be cautious when blending hot liquids.
Serve: Ladle the creamy pumpkin soup into bowls. If desired, garnish each bowl with a drizzle of coconut cream, a sprinkle of roasted pumpkin seeds, or fresh herbs like parsley or thyme.
Enjoy: Serve your dairy-free pumpkin soup hot and enjoy the comforting flavors of fall!
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