7-Ingredient Creamy Pumpkin Soup
This 7-ingredient pumpkin soup is dairy-free and plant-based soup is packed with nutrients and warmth.
Ingredients
- 2 tbs extra virgin olive oil coconut oil or any oil you prefer can be used
- 1 medium onion finely chopped
- 3 cloves garlic finely chopped or grated
- 1 slice grated ginger ¼ teaspoon ground ginger substitute
- 1 can pumpkin puree or raw pumpkin about 2 cups
- ¾ teaspoon pink himalayan salt sea salt or other is fine
- ¼ teaspoon black pepper
- 2 cups vegetable broth or any broth water maybe substitute for less flavor
- 2 tablespoon coconut milk or almond milk milk and milk substitutes vary depending on diet restrictions
- ½ teaspoon ground organic turmeric optional
- 2 tablespoon maple syrup optional
Instructions
- If using raw pumpkin, wash, peel, and cube. Boil until soft then smash.
- Heat olive oil under medium heat in a pot.
- Saute the garlic and onions for about 20 seconds. Careful not to burn the garlic.
- Add the broth, pumpkin puree, rice milk or coconut milk, ginger, and maple syrup (optional)
- Gently stir in medium heat for 5 minutes.
- Add the salt, pepper, and turmeric.
- Cook under low heat for about 20 minutes. Stirring occasionally.
- Pour and serve while hot into a soup bowl.
- Enjoy!
Notes
This recipe can be altered by adding more or less ingredients. Also, for those with dairy allergies, an alternative above is listed.
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