© Phoebe Lapine
Active Time
15 MIN
Total Time
40 MIN
Serves : 4

Coconut milk creates a creamy texture without the use of dairy in this simple vegan soup. Slideshow: More Vegan Recipes

How to Make It

Step 1    

Heat the oil in a large Dutch oven or stockpot. Sauté the onion over medium-high heat until soft, about 5 minutes. Add the garlic and ginger and continue to cook until fragrant, about 2 minutes.

Step 2    

Carefully stir in the pumpkin, stock, coconut milk, sugar and salt. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup coats the back of a spoon. Puree using an immersion or stand blender until very smooth.

Step 3    

Meanwhile, in a small skillet, toast the coconut over medium heat, stirring occasionally, until golden brown, about 3 minutes.

Step 4    

Serve the soup in bowls and garnish with the toasted coconut.

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