Vegan Pumpkin Soup
This vegan pumpkin soup recipe made with coconut milk and canned pumpkin is so delicious and so easy! It takes only 5 minutes to make.
Ingredients
- 2 cups water
- 2 teaspoons vegetable bouillon
- 1 Tablespoon granulated sugar
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Kosher salt
- 1 cup canned pumpkin puree (not pumpkin pie mix)
- 1/2 cup coconut cream
Instructions
- 1
In a medium pot, bring the water to...: In a medium pot, bring the water to a boil.
- 2
Add in the bouillon and boil to dissolve.
- 3
Add in the granulated sugar, ground ginger, ground...: Add in the granulated sugar, ground ginger, ground cinnamon, and Kosher salt. Stir and boil for a few seconds, or until everything is dissolved.
- 4
Add in the pumpkin puree and stir to...: Add in the pumpkin puree and stir to incorporate.
- 5
Add in the coconut cream and stir to...: Add in the coconut cream and stir to incorporate.
Cook it from the original
This recipe comes from keytomylime.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on keytomylime.com