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

Phoebe Lapine
Phoebe Lapine
December 2012

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Credit: © Phoebe Lapine

Recipe Summary test

active:
15 mins
total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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

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