Vegan Pumpkin Soup With Coconut Milk

Step 1

Peel and cut the vegetables. Cut the pumpkin, potatoes, onion and garlic.

Step 2

Roast the pumpkin or squash until tender. This helps produce the best flavor soup. I usually roast the cubed pumpkin for about 40 minutes at 400 °F with a little salt and pepper.

Step 3

On the stovetop, sauté the onion in 1 tbsp. of oil for 3-5 minutes until translucent.

Step 4

Add in chopped garlic and ground spices and stir through, cook for another minute until fragrant.

Step 5

Add beans, chopped potato, vegetable broth, bay leaves and fresh thyme springs. Bring to a simmer for 30 minutes and cook, stirring occasionally. Potatoes should be cooked through.

Step 6

Remove bay leaves and thyme and add coconut milk. Cook for an additional 10 minutes.

Step 7

Using an immersion blender, puree soup until smooth. Taste and add salt and pepper as desired. Garnish with pumpkin seeds, coconut cream, or fresh sage leaves.

Step 8

Store in the fridge for up to 5 days.