Pumpkin Cream Soup Vegan

Youtube video by Parade

Soup inspired by the pumpkin soup at the picnic house in portland and roughly adapted from my curried butternut soup. Use coconut milk, not. Add the garlic and ginger and roast for 1 minute longer while. Once the veggies are fork tender, turn off the heat and add scallions, shallot, thyme, bay leaf and pimento berries.

The cream of pumpkin or squash soup vegan is a delicious and healthy meal. It's a busy day and you're craving a cream of pumpkin or squash soup vegan but don't have the time. You can watch the video in the post for visual instructions. Heat oil in a large pot and sauté onion, garlic, potatoes, and carrots over medium heat for about 3 minutes, stirring. Chop onion and mince garlic. Add pumpkin puree, vegetable broth, coconut. Then add pumpkin + salt + pepper. Cover the lid and cook for 18 minutes over medium heat. In the meantime, let's prepare the croutons.

Add the garlic and ginger and roast for 1 minute longer while. Once the veggies are fork tender, turn off the heat and add scallions, shallot, thyme, bay leaf and pimento berries. Add the 1/3 cup of half and half and stir until smooth. The cream of pumpkin or squash soup vegan is a delicious and healthy meal. It's a busy day and you're craving a cream of pumpkin or squash soup vegan but don't have the time.

Add the 1/3 cup of half and half and stir until smooth. The cream of pumpkin or squash soup vegan is a delicious and healthy meal.