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Pumpkin Coconut Soup

The ultimate lazy vegan soup

· Vegan,Vegetarian,Gluten-Free,Soup
I used to call this Lazy Soup, but now I might have to call it Quarantine Soup. If you had nothing in your pantry but pumpkin purée and coconut milk you could make it. But if you do have it, add half an onion (vitamins, minerals and fiber), a little cinnamon (anti-inflammatory and antioxidants), fresh ginger and turmeric (both excellent for boosting the immune system). Sometimes I add a few chili flakes for a little extra warmth (also good for metabolism, so I’ve read). Other times, I might add a few lime leaves. With a little imagination, you could make so many variations of this. Whatever you may have on hand to enhance the soup, pumpkin is a superfood so this soup is nothing but goodness. It’s super economical, and takes maximum 10 min.

Makes two huge bowls or four smaller bowls

Vegan Pumpkin Coconut Soup
🥄 Half yellow/white onion, chopped
🥄 Can of pumpkin purée (plain)
🥄 Half can of coconut milk
🥄 Spices (optional)
If using, toast cinnamon in a hot pan for 30 seconds. Just a sprinkle will do. Don’t let it burn!
Add oil. I like coconut oil for this soup. Add chopped onion and sauté until soft. Add fresh grated ginger. If you only have dried that’s ok too! Add coconut milk and let it come to a simmer. Blend until smooth and return to pot.
  Add the pumpkin purée and heat thoroughly. Sprinkle in turmeric if using. Season to taste. If the soup is too thick, adjust with a bit of water.

I served mine here with a scattering of toasted pumpkin seeds (something I always like to have in the freezer), a drizzle of olive oil, and a sprinkle of Aleppo pepper flakes. If you have a lime handy, give it a squeeze. There you go: creamy comfort in a bowl.