Vegan Pumpkin Soup with Coconut and Sage

This creamy vegan pumpkin soup combines the traditional flavors of autumn with a hint of tropical coconut and aromatic sage. The smooth texture is enhanced by the use of coconut milk, providing a rich, velvety finish that complements the natural sweetness of the pumpkin. Perfect for a cozy dinner or as a comforting starter, this soup is both satisfying and healthy, making it an ideal choice for vegan diets.

Ingredients:

• 2 cups pumpkin puree
• 1 can (400ml) coconut milk
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh sage leaves for garnish
• Optional: chili flakes for a spicy kick

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic, ground ginger, cumin, and nutmeg, stirring for another minute until fragrant.
3. Stir in the pumpkin puree and vegetable broth, bringing the mixture to a simmer. Cook for about 10 minutes, allowing the flavors to meld.
4. Reduce heat and stir in the coconut milk. Continue to simmer for an additional 5 minutes.
5. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches.
6. Season with salt and pepper to taste. If you prefer a spicier soup, add chili flakes at this stage.
7. Serve hot, garnished with fresh sage leaves.