Setting you up this hump day with some Vegan Pumpkin Soup!🎃🥣 It’s a simple blend that is just beyond comforting. It’s no surprise that I can’t get enough of pumpkin recipes lately, so here’s a simple, oldie + goodie recipe. Get it below and on the blog. Hope you’re having a lovely Wednesday.😘✌️ #twospoons
2 yellow onions
3 cloves garlic
2 tbsp coconut oil
2 white potatoes, chopped
1 small cooking pumpkin, pitted and chopped
pinch of sea salt
4 cups vegetable stock , plus more if needed
1 tbsp curry powder
1 tsp cinnamon
1/2 tsp cumin
1/2 tsp sweet paprika
1/2 can (200 ml) coconut milk
more sea salt and pepper to taste
purple kale, chopped, for topping
crunchy roasted chickpeas, for topping (recipe on blog)
Add the onion and garlic to a large pot with coconut oil on medium heat. Cook until softened, (about 10 minutes).
Add the potatoes and pumpkin to the pot with a pinch of salt. Cover with the lid and let the vegetables sweat, stirring occasionally, until slightly softened (about15 minutes)
Pour in the broth and bring the soup to a simmer. Then add the curry powder, cinnamon, cumin, paprika, sea salt and pepper. Simmer the soup on low heat until the veg is very soft (about 15 minutes).
Puree soup until smooth using a stand blender (or transfer to a blender and mix in batches. Transfer back to the pot).
Stir in the coconut cream, and add more spices, salt and pepper if desired. Optional to add more vegetable stock or water for desired thickness.
Top the soup with freshly chopped kale and crunchy chickpeas.