Easy Vegetable Pumpkin Soup

Ingrédients

• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 stalk celery (chopped)
• 1 medium potato (scrubbed and chopped)
• 1 medium carrot (washed and chopped)
• 1 medium zucchini (chopped)
• 1/4 cup fresh basil (chopped)
• 2 tablespoons fresh parsley (chopped)
• 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
• 3 cups vegetable broth (or 3 cups water plus 1 vegan bouillon)
• 1/2 cup coconut milk
• 1 15-ounce can pumpkin puree
• 1/4 teaspoon Cayenne pepper
• 1/2 teaspoon salt or seasoned to taste

Préparation

1. 1

   Heat oil in a large pot over medium-high heat, add onion, and cook until soft, about 2 minutes.

2. 2

   Add garlic, celery, and stir and cook until fragrant.

3. 3

   Add potato, carrot, zucchini, basil, parsley, thyme, and stir.

4. 4

   Add vegetable broth, coconut milk, pumpkin puree. Bring soup to a boil, then reduce heat and simmer for 20 minutes or until it has reached the desired thickness.

5. 5

   Add cayenne pepper and salt to taste. Serve