Comforting Pumpkin Soup Vegan
Ingredients
Instructions
  1. Place a large pot on medium heat and add the oil. When the oil begins to shimmer, add the chopped onions and cook until soft and translucent.
  2. Add the ginger, garlic, fresh turmeric and cook for another 2-3 minutes or until the ginger and garlic are slightly golden. Stir constantly so the ginger, garlic and turmeric do not burn.
  3. Mix in the salt, chilli (if using), black pepper, cumin and coriander powders. Cook for another minute until the spices are fragrant.
  4. The next step is optional. I puréed the onion mixture in order to achieve a smooth, velvety texture but you can omit this step and the soup will be just a delicious.
  5. Remove the pot from heat and add in 1 cup of broth and puree this mixture either using a hand-held immersion blender or pour into a small blender and puree until smooth and velvety, then pour the puree back into the cooking pot.
  6. Add the pumpkin puree, coconut milk and broth to the pot and stir until all combined. Cover and cook on low heat. Bring the soup to simmer and let cook for 5-10 minutes or until the soup is all amalgamated and the spices are infused throughout. Stir in the smoked paprika and apple cider vinegar until all combined.
  7. Taste and adjust the favours to your preference. Ladle in bowls, garnish and enjoy hot!