Creamy Vegan Pumpkin Soup

🧂 Ingredients

• 1 sugar pumpkin

  about ½ pound
• 2 cups cauliflower rice

  frozen
• ½ cup yellow onions

  peeled and chopped
• 4 cups vegetable broth
• ½ cup coconut milk
• ¾ cup fresh parsley

  chopped
• Salt and pepper

  to taste
• extra parsley and red onions

  optional garnish
• immersion blender

Instructions

• 1 Preheat your oven to 350 F (177 C).
• 2 To cook your pumpkin first cut it in half lengthwise and scrape out the seeds.
  Roast face-down on a baking sheet in the oven for 30 minutes. You will know when
  it’s done when you can insert a fork in easily – it will be very soft.
• 3 Remove it from the oven a let it cool until it’s easy to handle. Once cool you
  can scrape the flesh out with a spoon and discard the peel.
• 4 Combine the pumpkin, cauliflower rice and vegetable broth in a stock pot. You
  can use commercial broth butthere’s nothing like homemade vegetable stock.
• 5 Heat over medium-high heat until it just begins to boil, then reduce heat to a
  simmer. Cook for 15 minutes and remove from heat. 
• 6 Use an immersion blender to puree your soup - all you need to do is insert the
  blade end into the pot and blend until it’s a creamy consistency.
• 7 Now return your soup to the stove and bring it back up to a simmer. Add the
  coconut milk and chopped parsley.Stir to combine and heat for 5 more minutes.
  Add salt and pepper to taste, then serve.

Nutrition Info