Creamy Vegan Pumpkin Soup
Full of seasonal flavors creamy vegan pumpkin soup is rich, velvety and satisfying! Made with nourishing pumpkin and topped with delicious maple pecans, it's perfect for a fall day!
Servings: 6
Ingredients
Maple Pecans
- 2 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 2 tablespoon coconut oil
- 1 cup pecans
Pumpkin Soup
- 1 tablespoon coconut oil
- 1/2 yellow onion chopped
- 1 garlic clove minced
- 1/2 cup maple syrup
- 1 cinnamon stick
- 2 15 oz can pumpkin puree
- 2 cups low sodium vegetable broth
- 1 tablespon fresh thyme chopped
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
- salt and pepper
- 1 14 oz can coconut cream
- 6 fresh sage leaves whole or chopped, optional
Instructions
Maple Pecans
- Heat a large skillet over medium heat and add all maple pecan ingredients. Cook, often stirring, until the pecans are toasted and golden, about 5-8 minutes. Remove the pecans from the pan to a parchment-lined cutting board or pan. Let cool and then roughly chop and set aside.
Pumpkin Soup
- In a large pot, heat 1 tablespoon coconut oil over medium heat and saute the chopped onion until translucent, about 6-8 minutes. Add the minced garlic and saute for 1 minute.
- Add 1/2 cup maple syrup and the cinnamon stick to the pot and bring to a boil then reduce the heat to a simmer, and simmer for 5-10 minutes or until the maple has thickened to a honey consistency.
- Gently stir in the pumpkin puree. Add the broth, thyme, nutmeg, cayenne, and a pinch each of salt and pepper. Cook over medium heat until warmed through, about 10 minutes. Stir in a 1/2 cup coconut cream. Continue to cook for another 5-10 minutes, to give the flavors time to come together.
- Remove the soup from the heat and remove the cinnamon stick. Then use an immersion blender or transfer the soup to a blender in batches to blend to a smooth and creamy consistency. If the soup seems too thick, add more broth to thin it. Keep soup over low heat.
- Garnish with a swirl of coconut cream, chopped or whole sage, and maple pecans. Enjoy!
Notes
- If there is no cinnamon stick, substitute for ½ teaspoon of ground cinnamon.
- Store soup for up to 1 week in the refrigerator.