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Vegan Pumpkin Soup

easy soup recipes
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Thank you Jessica in the Kitchen for the recipe!

Ingredients

  • 1 + ½ Tbsp oil or butter

  • 1 medium onion (diced)

  • 3 garlic cloves (minced)

  • 2.5 lb. pumpkin (seeds removed and chopped into 1-2 inch cubes)

  • ½ tsp allspice

  • 1 tsp sea salt

  • ¼ tsp ground black pepper

  • ½ tsp fresh thyme leaves

  • ½ tsp cayenne pepper

  • 2 cups vegetable broth

  • 1 can coconut milk 

  • 2 tsp lime juice

Instructions

  1. Turn your crockpot on to warm it up while you prep your ingredients. 

  2. Add the oil or butter in, then the onion, garlic, pumpkin, allspice, sea salt, ground black pepper, thyme, cayenne pepper, vegetable broth, and coconut milk. Stir to combine. 

  3. Set the crockpot to high for 4 hours or low for 8 hours to let the vegetables cook down together. Finally, stir in the lime juice and let it cool for about 5 minutes. 

  4. Turn your slow cooker off and use your immersion blender, blending all the ingredients until they’re fully smooth. 

  5. Garnish with coconut milk, parsley, and cayenne on top, if you want.

Find it online: https://shesafullonmonet.com/souptober-soup-recipes/