Vegan Pumpkin Soup

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This healthy vegan pumpkin soup with coconut milk is creamy and comforting. The dairy-free recipe is ready in under 30 minutes using stove top, Instant Pot, or Crock pot!

All you need is some pumpkin, veggies, coconut milk, veg stock, and a handful of spices for your new favorite fall soup! The recipe is dairy-free, gluten-free, whole30, and Paleo!

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WHAT YOU WILL NEED

 Heat oil in a large pot and sauté onion, garlic, potatoes, and carrots over medium heat for about 3 minutes, stirring frequently.

STEP 1

Add the pumpkin, all spices, and vegetable broth. Then stir to combine and bring the mixture to a boil, covered with a lid.

STEP 2

Once boiling, reduce the heat to medium and cook for about 12 minutes, until the veggies are tender, but not mushy.

STEP 3

Remove the pot from the heat and carefully blend the soup with an immersion blender until completely smooth.

STEP 4

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 Serve in a bowl, drizzle with coconut milk, garnish with pumpkin seeds and enjoy this creamy pumpkin soup!