Vegan Pumpkin Soup
This creamy vegan pumpkin soup is quick and easy using canned pumpkin purée and coconut milk! Perfect vegan comfort food for cold weather!
- 2 medium onion
- 6 scallions
- 2 tablespoons / 30g olive oil
- 4 cups / 960g vegetable stock
- 1⅓ can / 567g pumpkin purée
- 2 teaspoons dried thyme
- ½ teaspoon ground sage
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 can / 400g Chef's Choice coconut milk
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 and vegetable stock 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. Taste for seasoning.