Spicy Vegan Pumpkin Soup
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)
Method
- 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!