Tuesday, November 29, 2011

Vegan Coconut Pumpkin Soup

Vegan Coconut Pumpkin Soup

The soup alone costs a total of $2.93 to prepare. 
  • 1 red onion, finely chopped
  • 1 tablespoon vegetable oil
  • 2 teaspoon vegetable bullion
  • 2-3 cups pumpkin puree
  • 1 cup coconut milk
  • 1 tablespoon sugar
  • 2 tsp nutmeg 
  1. Saute the vegetable oil and chopped onion on medium high until the onions are soft and translucent.
  2. Add 2 cups water and vegetable bullion (or 2 cups vegetable broth).
  3. Add the pumpkin puree and coconut milk, nutmeg and sugar, stir to combine. (I used a food processor to puree the pumpkin, but you could use canned if you wanted). Heat this mixture to a boil, then lower heat and simmer for 5 minutes.
We enjoyed this soup with a garnish of coconut milk, fresh cilantro, and sweet toasted pumpkin seeds. To make swirls use a spoon to drizzle coconut milk and then use a knife to connect the dots to form lines.
Recipe by Sarah Kaiser, photos by Laura Spear

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