Vegan Creamy Pumpkin Soup

Vegan Creamy Pumpkin Soup {Gluten-Free}
Author: Vicky Berman


Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Serves: 3
A creamy and vegan pumpkin soup recipe sprinkled with almonds and fresh rosemary. Simply delicious and healthy too.

Ingredients
1 tablespoon olive oil ( optional)
 1⁄2 onion, diced
1⁄2 pumpkin, peeled and cubed
4 cloves garlic, minced
1 tablespoon fresh rosemary, diced 4-5 cups vegetable broth
1⁄2-1 cup coconut milk

Instructions:
Heat oil in pot over medium heat. Add onion and cook for a few minutes until translucent. Add pumpkin and garlic and continue to cook for a few more minutes.

Add rosemary and vegetable broth. Bring to a boil, reduce heat to low and simmer until pumpkin is soft and cooked through. Add salt to taste.

Puree soup in a blender (in batches) and return to the pot.

Add coconut milk and simmer for another minute or two.