Savory Pumpkin Soup (Vegan)

Savory Pumpkin Soup (Vegan)

*Serves 3-4 people

Pumpkin lovers rejoice! It is officially that time of year where the quintessentially fall flavor shows up in everything we eat, drink, and smell. If you’re looking for a twist on the traditional pumpkin recipes, give this savory pumpkin soup recipe a try—it’s a nice departure from the traditionally sweet food and drinks that we know all too well. Creamy and smooth, this soup is full of rich flavors without being heavy or over-powering. The green onions and garlic are sautéed in olive oil to mellow the flavors and add some subtle spice to balance the naturally sweet pumpkin. I used almond milk, but you could always substitute some coconut cream if you want a thicker texture -- just keep in mind that it may sweeten the flavor palette a bit. 

Ingredients:

2 cups pumpkin puree

1 Tbsp.  olive oil

¼ cup chopped green onion

3 cloves fresh garlic (minced)

2 cups vegetable broth

1 cup almond milk (or any non-dairy alternative)

Salt & pepper to taste

Directions:

-Put a large saucepan over medium heat and add olive oil.

-Sautee the garlic and green onions until tender and then add the pumpkin puree, vegetable broth and almond milk, mixing well.

-Cook the mixture over medium to low heat for about 10 minutes, adding salt and pepper to taste.

-Allow to cool completely before eating.

Articles published by Basmati.com are no substitute for medical advice. Please consult your health care provider before beginning any new regimen. For more information, please visit our disclaimer page here.

Back to main site

Write a comment

CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.