Super-Easy Pumpkin Soup | 2 Ingredient Dinner Recipe
It's time for the easiest pumpkin soup recipe you'll ever find! So yummy and creamy! Wouldn't this be perfect for a chilly day out? Soups are so amazing and comforting!
Easy Vegan Pumpkin Soup
Ingredients
- 3 cups of pumpkin
- Black pepper to taste
- Salt to taste
- 2 cups of full-fat coconut milk from a can
- Red chili flakes to taste
- Balsamic reduction optional
Instructions
- Preheat oven to 400 degrees F.
- Cut the pumpkin in 1-inch pieces. Season with salt and pepper.
- Place the pumpkin on a baking tray and roast for 20 minutes, or until the pumpkin is tender.
- Place pumpkin in the blender with coconut milk and chili flakes.
- Blend until smooth. If the soup is not warm enough you can transfer to a pot and heat it up for a few minutes.
- Serve with some chili flakes on top. You can optionally drizzle it with some balsamic reduction.
Notes
- Use fresh pumpkin for the best flavor.
- Don’t throw out the pumpkin seeds from the fresh pumpkin. After rinsing them off, dry them out and then roast them in the oven. They make a tasty snack or you can sprinkle them on top of the soup.
- Don’t skip the balsamic reduction. You can make your own or buy it at the store but it adds a lovely sweet and savory flavor to the soup. Plus it looks spectacular.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
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