Zain’s Homemade Vegan Pumpkin Soup
It really feels like autumn in my home after a trip to the pumpkin patch and my first autumnesque recipe. This one is an oldie but oh such a goodie and is delicious served as a soup or over a bed of wild rice or quinoa.
So fire up the oven and get your sugar pumpkins roasting because this soup will fill you with all of the warmth and coziness of the season.
3 Cups Sugar Pumpkin (roasted) OR BPA-Free Organic Canned
1 Yam (roasted or boiled & peeled)
1/2 Cup Unsweetened Applesauce
2 Cups Organic Sodium-Free OR Homemade Vegetable Broth
1/2 Cup BPA-Free Organic Low-Fat Coconut Milk
1 Tbsp Coconut Butter
2 Garlic Cloves (minced)
1” Fresh Ginger (minced)
1/2 Onion (sliced)
1/2 - 1 Tsp Cinnamon
1 Tsp Curry Powder
Dash of Braggs
Himalayan Crystal Salt & Ground Pepper To Taste
1. If roasting pumpkin and yam, preheat oven to 400F and roast until soft.
2. Melt coconut butter in a pan and sautee onions, garlic & ginger.
3. In a blender or Vitamix, puree all ingredients until smooth and heat in a saucepan if you require. Top with fresh herbs, pumpkin seeds, coconut cream, slivered almonds etc.
***You may also add all ingredients to your crockpot and cook on low for 6 hours then blend :D