Vegan Pumpkin Soup Recipe No Oil

Pumpkin is a nutrient dense food that is low in calorie making it excellent to eat if you re goal is health longevity and weight loss.

Vegan pumpkin soup recipe no oil. Add this straight to your blender if using canned pumpkin. Serve with any of the additional add ons if desired. Reduce the heat slightly add the lid and allow to simmer for 20 minutes.

Whisk in the lime juice and zest then season with additional salt to taste as desired. Preheat the oil in a large soup pot over a low medium heat. Add the sugar asafoetida powder and cinnamon or any spices woody herbs you re using and cook a minute more until they re fragrant too.

Start by chopping your onions garlic and fresh sage. Turn down the heat and simmer until the pumpkin is soft and cooked around 10 minutes. Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil.

If you do not have an immersion blender carefully transfer soup in batches to a blender and blend until smooth. Add a couple splashes of veggie broth to a large pot and turn the heat to medium you can use oil if you aren t oil free. If you haven t got an immersion blender then transfer to a blender jug in stages and blend until smooth.

Save a little bit of coconut cream to garnish when serving. Add chopped carrots and 1 4 cup water to the blender and blend carrots until nice and creamy like applesauce. If you are roasting your own pumpkin preheat oven at 425 degrees f.

Add the onions and garlic to the pot and saute for about 5 minutes stirring occasionally. Stir in the red curry paste the lime juice and season with salt and pepper. Let the soup come to a gentle boil then reduce the heat to low and simmer uncovered for 10 to 15 minutes.