Creamy Vegan Pumpkin Soup
Servings: 6
Calories: 236kcal
If you’re in the market for a rich, creamy-dreamy, restaurant-style Pumpkin Bisque, look no further! This quick and easy vegan pumpkin soup is made with canned pumpkin purée and creamy coconut milk for a delightful bowl of fall-inspired fare in just 30 minutes.
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Ingredients
- 2 medium onions
- 6 green onions
- 2 tablespoons extra virgin olive oil
- 2 teaspoons dried thyme
- ½ teaspoon ground sage
- 1 teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 4 cups vegetable stock
- 2½ cups pumpkin purée
- 13.5 fl oz Chef's Choice coconut milk
Instructions
- Chop the onion and scallions. If you're not using an immersion blender, chop them as finely as possible.
- Heat the olive oil in a pot on medium heat. Sautée the onions and scallions with salt and pepper for about 7 minutes until the onions are translucent.
- Add the thyme and sage, and sautée for a minute. Pour in the pumpkin purée, vegetable broth, and garlic powder, and simmer for 10 minutes. Add the coconut milk and simmer for another 5 minutes.
- If you have an immersion blender, use it right in the pot to purée the pumpkin soup until it's smooth. If you're using a regular blender, let the soup cool slightly before pouring it in and blending it until smooth, working in batches as needed. Taste for seasoning, adjust, and serve!
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Nutrition
Serving: 1g | Calories: 236kcal | Carbohydrates: 17g | Protein: 3g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1046mg | Potassium: 452mg | Fiber: 4g | Sugar: 7g | Vitamin A: 16589IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 4mg