Easy Vegan Pumpkin Soup
This incredibly easy fall soup recipe, ready in just 30 minutes, features only four simple ingredients. This vegan pumpkin soup is wonderfully creamy and perfect for the chilly autumn months.
Price per Serving
Instructions
- 1
Preheat oven to 400 degrees F.
- 2
Cut the pumpkin (3 cups) in 1-inch pieces. Season with [salt] and [black pepper].
- 3
Place the pumpkin (3 cups) on a baking tray and roast for 20 minutes, or until the [pumpkin] is tender.
- 4
Place pumpkin (3 cups) in the blender with full-fat coconut milk from a can (2 cups) and [red chili flakes].
- 5
Blend until smooth. If the soup is not warm enough you can transfer to a pot and heat it up for a few minutes.
- 6
Serve with some [red chili flakes] on top. You can optionally drizzle it with some [balsamic reduction].
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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