Vegan Creamy Pumpkin Soup
Submitted by halcion farm
Healthy vegan pumpkin soup with butternut squash, aromatic garlic and onions, blended silky smooth for a plant-based comfort meal under 200 calories per serving.
YIELD
8 servingsPREP
15 minCOOK
60 minREADY
75 minWho needs cream when butternut squash gets this naturally velvety?
This vegan pumpkin soup is proof that plant-based cooking can be deeply satisfying, with layers of savory flavor from slow-cooked onions and garlic.
The squash brings sweetness and body all on its own.
Kitchen Tips
- Roasting the squash instead of boiling deepens the flavor, though boiling is faster
- A high-speed blender gets this soup restaurant-level smooth
- Garnish with roasted pumpkin seeds and a drizzle of good olive oil for texture contrast
Ingredients
Directions
Heat olive oil over low heat and add onion and garlic.
Cook, stirring until tender.
Add squash and stock, cover and simmer for 40 to 50 minutes or until the squash is very soft.
In a food prcessor, process soup until its very smooth and return to pot.
Thin with water and season.
Pour into a tureen and garnish with pimento.
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