Spicy Vegan Pumpkin Soup

This savory and spicy pumpkin soup is sure to be a crowd pleaser.

Course Soups and Stews

Cuisine American, Gluten Free, Vegetarian

Keyword Easy, Fall, Fiber, Meal prep, Vegan, Winter

Condition Chronic Kidney Disease, Dairy Free, Diabetes, Gluten Free, Heart Health, Low Sodium, Nut Free, PCOS, Vegetarian

Prep Time 8

Cook Time 10

Total Time 18

Servings

Ingredients

1 tbsp coconut oil
1 medium onion diced
2 cloves garlic minced
1 tbsp ginger fresh-grated
1 cup vegetable stock low sodium (can also used chicken stock)
1 cup pumpkin puree canned
1/2 cup mango nectar or peach nectar
3 tbsp peanut butter smooth
1 tbsp rice vinegar
1-3 tsp hot sauce more or less to taste (used Sriracha hot sauce)
1/4 tsp salt
1/8 tsp black pepper
chives or cilantro for garnish (optional)

Instructions

Heat the coconut oil in a medium saucepan over medium heat; add the onion and sauté until softened but not browned, about 5 minutes, stirring occasionally.
Add the garlic and ginger and cook 1 minute more, stirring constantly.
Add all remaining ingredients (except garnish) and bring up to a simmer over medium heat.
Puree the soup in the blender.
Taste and adjust seasonings as desired. Serve with chives or cilantro sprinkled on top, if desired.

Notes

Recipe adapted from Cooking Light’s recipe for ThaiStyle Pumpkin Soup.

Chicken Stock Substitution: Chicken stock gives this soup a deep flavor, but to make it vegan, use vegetable stock instead.

Tip for a Creamier Consistency: Puree the soup in a blender (or using an immersion blender) before serving. Remember, if you’re using a regular blender, you might need to work in batches...also, be careful because the soup is hot!

Nutrition