Have a great day - eat something healthy.

Monday, January 3, 2011

Vegan Pumpkin Coconut Soup

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


  1. Thank you for this recipe! I made it tonight and added in a cup of cooked chickpeas. It was delicious and very simple.

  2. Hi, 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!