Description
This creamy vegan pumpkin soup with coconut milk is a nourishing, warm bowl of goodness. It’s easy, well-spiced, and a delightful way to eat veggies.
Ingredients
Units
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- 2 Tablespoons coconut oil
- 1/2 Tablespoon cardamom pods
- 1 teaspoon cumin seeds
- 1 Tablespoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1/4 teaspoon ground ginger
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 medium carrots (diced)
- 1 kilogram pumpkin (diced (not including skin))
- 4 cups veggie broth
- 1/2 can coconut milk (full-fat)
- 1 Tablespoon lemon juice
- coriander ((optional, for topping))
Instructions
- In a large pot with a heavy bottom, heat coconut oil over medium heat.
- Add cardamom pods and cumin seeds. Cook, stirring constantly until fragrant, about 2 minutes.
- Add curry powder, garam masala, turmeric, and ground ginger. Cook for another minute.
- Add onion and garlic, and cook, stirring occasionally until the onion is a little bit caramelised, about 5 mins.
- Add diced carrots, pumpkin and 1 teaspoon salt. Cook for another minute.
- Add veggie stock, and increase heat to bring the pot to a boil. Once it's boiling, reduce the heat to low and simmer everything for 30 minutes without a lid.
- After 30 mins, the veggies should be soft enough to easily pierce with a fork. If not, cook for a few more minutes. When veggies are soft enough, remove cardamom pods from the soup. They should float to the top, but give a few good stirs to dislodge any that may be trapped under the veggie mix.
- Once you're sure all cardamom pods have been removed, blend the soup with an immersion blender until smooth. You can also transfer the soup to a food processor or high-speed blender.
- Blend until the soup has a smooth, creamy texture. It should be the consistency of heavy cream.
- If blending in a food processor or blender, transfer the soup back to the pot.
- Add coconut milk and lemon juice. Season your soup to taste until the flavours are really bright and vibrant, adding salt for saltiness, lemon juice for acidity, and curry powder for more depth of flavour. You can also add some black pepper here if you'd like.
- Top the soup with a few fresh coriander leaves (or fresh parsley/basil if substituting), and serve alongside some crusty bread and a side salad.
- Enjoy warm, and store the leftovers in an airtight container in the fridge for up to a week. You can also freeze leftover soup for a quick and easy meal to reheat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Soup
- Method: Blending
- Cuisine: Australian