This easy vegan pumpkin soup recipe is delicious, creamy and healthy. Use canned or roasted pumpkin for a fresh taste. Use fall spices for these easy pumpkin soup bowls and pair with apples, salad, or anything with ginger. Enjoy!
1/2cupto 2 tablespoons pure maple syrup2 tablespoons
1cinnamon stick + 1/4 teaspoon ground cinnamon
2cupslow-sodium veggie broth
1tbspchopped fresh rosemary
1tbspsmoked paprika
1/4tspnutmeg
1/2tbspcayenneomit if avoiding heat
1/2cupcanned coconut milkomit if avoiding coconut
4tbspvegan butter
sea salt & pepperto taste
Instructions
Add 1/2 cup maple syrup and a cinnamon stick to a large pot, as the maple syrup starts to boil then reduce the heat to a simmer, simmer for 5-10 minutes or until the maple syrup thickens. It should thicken to a honey consistency.
Slowly stir the canned pumpkin puree into the thickened maple syrup. Add the veggie broth and all other spices to flavor soup.
Cook over medium heat until warmed through, about 10-15 minutes. Stir in one cup of coconut milk (if using). Continue to cook another 5 minutes. If the pumpkin soup seems too thick, add more broth or water to thin. Keep over low heat until ready to serve. Remove the cinnamon stick. Once cooled, make pumpkin soup bowls. Serve with toasted bread and vegan butter.