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Vegan Pumpkin Coconut Soup
"This is a quick, easy vegan soup that takes about 20 minutes to prepare. And because it uses canned ingredients, it’s great for when fresh pumpkin is out of season. For a little extra oomph, add some diced, sautéed tofu.*”
1 onion, diced
3 T vegan margarine
2 C vegetable broth
1 14-oz can coconut milk
1 15-oz can pumpkin
1/2 t cumin
1/2 t curry
1/2 t ginger
dash salt
In a large pot, sautee the onions in the margarine for 3 to 5 minutes, until onions turn soft.
Add remaining ingredients and stir to combine.
Allow to simmer over low heat for at least fifteen minutes, stirring occasionally.
Adapated from vegetarian.about.com
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Thank you for this recipe! I made it tonight and added in a cup of cooked chickpeas. It was delicious and very simple.
ReplyDeleteHi, Lydia! So glad you enjoyed this recipe, and I love the idea of adding chickpeas - what a great fit! Thanks for checking in and have a great day!
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