Velvety Vegan Creamy Pumpkin Soup
Hey there, Foodies! Today, I'm excited to share with you one of my favorite cozy recipes: Pumpkin Soup. Originating from the heart of Indonesian kitchens, this dish is a true testament to the comfort and warmth of home-cooked meals.
Now, let's talk about why this soup is so beloved. First off, its rich history dates back centuries, with pumpkins being a staple in Indonesian cuisine. From hearty family gatherings to intimate dinners, this soup has graced countless tables, bringing joy with every spoonful.
But what really sets this soup apart is its velvety creamy texture, thanks to the magic of coconut milk. Not only does it add a velvety smoothness to the soup, but it also makes it perfect for vegans and vegetarians alike. And for those with a sweet tooth, a touch of maple syrup or honey adds just the right amount of sweetness to balance out the savory flavors.
So whether you're craving a comforting bowl of soup on a chilly evening or looking for a wholesome meal to nourish your family, this Creamy Pumpkin Soup is sure to hit the spot.
Indulge in the cozy comfort of our Creamy Pumpkin Soup, made with tender pumpkin, creamy coconut milk, and a touch of sweetness from maple syrup or honey. Perfect for vegans, vegetarians, and moms looking for a wholesome meal to warm the soul.
- 450 gr Pumpkin (peeled and cut in cubes)
- 1 Tbsp Olive oil
- 2 pcs Shallot (minced)
- 3 pcs Garlic cloves (minceed)
- 1 liter Water
- 1 cup Thick Coconut Milk
- 2 Tbsp Mapple Syrup / Agave
- 0.25 tsp Salt
- 0.25 tsp Black Pepper
- 0.25 tsp Cinnamon Powder
- 0.25 tsp Nutmeg Powder
- 1 pc Vegetable cubes/seasoning (another option: 1 tsp Mushroom seasoning)
- Cook this recipe at low heat.
- Use fresh ingredients for better taste
- After cooking, wait for at least 15 minutes for better taste