Vegan Coconut Pumpkin Soup

Vegan Coconut Pumpkin Soup

The soup alone costs a total of $2.93 to prepare. 

Ingredients:

• 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 

Directions:

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