Simple Dairy Free Pumpkin Soup with Coconut Milk
This dairy free pumpkin soup recipe is warm, comforting, and full of flavor! It comes together in 1 bowl in under 30 minutes.
Servings 6 servings
Calories 225kcal
Ingredients
- 1 tablespoon coconut oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 tablespoon all-purpose flour
- 4 cups vegetable broth
- 15 ounces canned pumpkin
- 1 tablespoon maple syrup
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon cayenne pepper
- 14 ounces canned coconut milk
Instructions
- Melt coconut oil in a large saucepan over medium heat. Sauté the onion until soft and translucent. Add garlic and cook until fragrant.
- Stir in the all-purpose flour to coat the onion and garlic. Add the remaining ingredients leaving out only the coconut milk. Stir to combine.
- Bring to a boil, stirring occasionally, reduce heat, and simmer for about 15 minutes.
- Stream in the coconut milk, taste and adjust seasoning if needed, serve and enjoy!
Nutrition
Calories: 225kcal | Carbohydrates: 16g | Protein: 3g | Fat: 18g | Saturated Fat: 16g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 1029mg | Potassium: 355mg | Fiber: 4g | Sugar: 8g | Vitamin A: 11434IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 2mg
