Vegan Pumpkin Soup

About this recipe

This delightful vegan pumpkin soup combines the warm spices of cumin, coriander, and cinnamon with creamy coconut milk for a soul-soothing dish. Perfect for cozy nights, it's both nourishing and easy to prepare.

Ingredients

• 1 small pumpkin, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Directions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add onion, garlic, and a pinch of salt; sauté until onion softens.

3. 3

   Stir in cumin, coriander, and cinnamon; cook for 1 minute.

4. 4

   Add pumpkin and carrots; cook, stirring, for another 2 minutes.

5. 5

   Pour in vegetable broth and coconut milk. Bring the mixture to a boil.

6. 6

   Reduce heat and simmer for 20 minutes, until pumpkin is tender.

7. 7

   Blend the soup until smooth using an immersion blender.

8. 8

   Season with salt and pepper. Serve hot, garnished with fresh cilantro.