Vegan Pumpkin Soup Without Coconut Milk
Miss Kabaki
This Vegan Pumpkin Soup is so creamy despite it not having any Coconut Milk
Prep Time 15 mins
Cook Time 50 mins
Course Side Dish, Soup
Cuisine American
- 1 medium Sugar pumpkin
- 2 Carrots
- 3 cloves Garlic
- 1 tsp Cumin powder
- 1/2 tbsp Salt
- 1 tsp Cinnamon
- 1 Onion
- 2 cups Water
Peel and chop up the sugar pumpkin for roasting. Pre-heat oven to 160 degrees C and roast until soft and tender about 45 minutes
Put chopped carrots, onions, garlic, cumin, cinnamon, salt and water and bring to a boil until carrots are soft
Once the pumpkin and carrots are fully cooked, put everything in a blender and blend until smooth. Adjust salt as needed
If the soup is too thick thin it with a little water
Keyword Pumpkin soup, vegan pumpkin soup