Hey there, fellow foodies! Today, I’m super excited to share a recipe that’s close to my heart – a vegan twist on the classic pumpkin soup. Trust me, it’s a hug in a bowl, perfect for those chilly evenings.
Ingredients:
- One lovely, round pumpkin (about 4 cups when you’re done chopping)
- A big, friendly onion (we’re going all-in with flavor here)
- Garlic – 3 cloves, because garlic is life
- Olive oil – just a couple of tablespoons
- Veggie broth – 4 cups (homemade or store-bought, both work!)
- Coconut milk – one 14 oz can for that creamy dreaminess
- Cinnamon – a teaspoon for a hint of warmth
- Nutmeg – ½ a teaspoon, because why not?
- Salt and pepper – as per your taste buds’ wishes
- Pumpkin seeds – for that crunchy garnish
- A smattering of fresh parsley – because we eat with our eyes first!
Let’s Get Cooking:
- Setting the Stage: Heat up your olive oil in a large pot over medium heat. Toss in the onions and let them sweat it out until they’re as transparent as my intentions here – to make you fall in love with this soup!
- Garlic’s Time to Shine: Once the onions are soft, throw in the minced garlic. Let it sizzle for a minute. Oh, the aroma is just divine!
- Pumpkin’s Debut: Add in your pumpkin. It’s not just for carving, folks! Cook it with the onion and garlic for about 10 minutes. You’re looking for a bit of tenderness here.
- Liquid Gold: Now, pour in the vegetable broth and coconut milk. It’s like a pool of autumn in your pot.
- The Spice Route: Time for cinnamon and nutmeg to join the party. Season with salt and pepper. Bring the whole thing to a boil, then let it simmer. Patience, my friends, is key here – about 25 minutes should do it.
- Blend It Up: Once the pumpkin is fork-tender, blend the soup until it’s as smooth as jazz. You can use an immersion blender or a regular one – just be careful with the hot soup!
- Seed Magic: Toast those pumpkin seeds in a skillet. Keep an eye on them; they’re sneaky and can burn fast. You want them golden and popping.
- Serve with Flair: Ladle the soup into bowls. Sprinkle with your toasted seeds and garnish with parsley. It’s not just soup; it’s a masterpiece.
And there you have it, my version of vegan pumpkin soup with toasted seeds. Cozy, comforting, and oh-so-satisfying. Here’s to making your fall a little warmer and your dinner table a bit brighter. Bon appétit!
