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Vegan Creamy Pumpkin Tomato Soup

Vegan Creamy Pumpkin Tomato Soup

The ultimate comfort food for chilly days, this Vegan Creamy Pumpkin Tomato Soup combines the rich flavors of pumpkin and tomato with a creamy finish. It's not only quick and easy but also a nourishing choice for any meal. Ready to warm your soul?
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Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon extra virgin olive oil
  • 1/2 cup yellow onion, chopped
  • 1 clove garlic, minced
  • 1 cup strained tomato
  • 1 cup pumpkin puree
  • 1 1/2 cups water
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cinnamon
  • 1 tablespoon maple syrup
  • 1 teaspoon fresh minced sage, plus extra for garnish
  • 1 teaspoon fresh lemon juice
  • 1/2 cup coconut milk

Equipment

  • Skillet
  • Blender
  • Large Pot
  • Chef's Knife
  • Wooden Spoon

Method
 

  1. Heat the olive oil in a large pot over medium heat and sauté the onion until tender, about 8 minutes. Add in the garlic and sauté until fragrant, about one more minute.
  2. Transfer the cooked onion and garlic to a blender and add in the tomato, pumpkin, water, salt, cinnamon, maple syrup, and sage. Blend until completely smooth, then return the soup to the large pot and bring the liquid to a boil.
  3. Once boiling, lower the heat and stir in the lemon juice and coconut milk. Adjust any seasoning to taste and serve warm.
  4. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 5 days. This soup can be frozen for later use.