This simple-ingredient, vegan and gluten-free pumpkin soup is easily made completely from scratch. Let me know how yours turns out!
In a large saucepan over medium heat add 1 tbsp coconut oil, shallot and garlic
cook 2-3 minutes or until slightly browned and translucent. Turn down heat if cooking too quickly
Add remaining ingredients, including pumpkin and bring to a simmer
Transfer to blender to puree. If using blender, place towel over lid to avoid spills
Pour mixture back into pot and cook medium-low heat for 5 - 10 minutes
Taste and adjust seasonings as needed
Ingredients
Directions
In a large saucepan over medium heat add 1 tbsp coconut oil, shallot and garlic
cook 2-3 minutes or until slightly browned and translucent. Turn down heat if cooking too quickly
Add remaining ingredients, including pumpkin and bring to a simmer
Transfer to blender to puree. If using blender, place towel over lid to avoid spills
Pour mixture back into pot and cook medium-low heat for 5 - 10 minutes
Taste and adjust seasonings as needed