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Secret Ingredient Creamy Pumpkin Soup

This Secret Ingredient Creamy Pumpkin Soup is full of vegan goodness and oh so creamy. It’s easy and quick to make this creamy bowlful of pumpkin heaven…and it’s a meal prep friendly meal. My secret ingredient vegan pumpkin soup is surprisingly easy to make and requires only a few easy to get ingredients + two secret ingredients that takes the soup to a whole new level. 
It’s that that of the year again when the world goes a little pumpkin crazy, and I’m right there along with them. Pumpkin is a weird, wonderful and delicious veggie and I wait all year for pumpkin season (and as a weird side note, so does my dog - pumpkin is one of her favourite veggies).
Course Dinner, Soup
Cuisine American
Keyword healthy recipes, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Author Simone - Munchyesta.com

Ingredients

  • 2 tbsp Olive Oil
  • 3 tbsp Tamari or Soy Sauce
  • 1 Yellow Onion Diced
  • 3 tbsp Garlic Minced
  • 1 large Carrot Diced
  • 4 cups Pumpkin Diced
  • ¼ cup Cornstarch Only if soup is too thin
  • 2 cups Coconut Milk or other plant milk
  • 2 cups Vegetable Broth
  • 1 12oz Vegan Dark Beer
  • 2 Bay leaves
  • ¼ tsp Freshly grated Nutmeg
  • ¼ tsp Cayenne Pepper
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 2 tsp Thyme Fresh or dried
  • 4 tbsp Tomato Paste

Instructions

  • Heat the olive oil in a pot and add the diced onion. Let the onions cook at medium heat for a couple of minutes before adding the garlic and tahini. Stir together and add the diced carrots and pumpkin. Season with grated nutmeg, salt, pepper, cayenne pepper and thyme and stir together to combine.
  • Add the tomato paste and beer and mix together. Let the beer come to a quick boil, before adding the coconut milk and vegetable broth. Stir together to combine and add the bay leaves. Let the soup come to a boil before turning it down to a simmer. 
  • Remove the soup from the stove and carefully remove the bay leaves. Puree the soup with a handheld blender until it’s smooth and creamy (be careful not to burn yourself). 
    If the soup isn’t thick and creamy enough, whisk corn flour together with hot water in a small bowl and gently add a little at a time to the soup until you reach the desired thickness. 
  • Place the soup back on the stove and let it simmer a few more minutes. 
    Serve with a drizzle of fresh basil and pumpkin seeds and enjoy.