Dairy Free Pumpkin Soup

This dairy free pumpkin soup recipe is warm, comforting, and full of flavor! It comes together in 1 pot in under 30 minutes. Perfect for an easy fall dinner. If you're looking for the ultimate fall meal, this easy vegan pumpkin soup is for you! It's creamy, rich, and delicious!

Author: The Urben Life

Category: Vegetarian

Cuisine: Other

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 208 kcal per serving

Ingredients

1 tbsp - coconut oil
1 - onion
2 cloves - garlic
1 tbsp - all-purpose flour
4 cups - vegetable broth
15 ounces - canned pumpkin
1 tbsp - maple syrup
1 tsp - salt
½ tsp - ground cinnamon
½ tsp - ground nutmeg
½ tsp - 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!