This creamy vegan pumpkin soup is loaded with flavor from fresh herbs and creamy coconut milk. Riced cauliflower makes it nutritious and filling, without adding extra carbs. It's a simple, healthy vegan-friendly recipe.
To cook your pumpkin first cut it in half lengthwise and scrape out the seeds. Roast face-down on a baking sheet in the oven for 30 minutes. You will know when it’s done when you can insert a fork in easily – it will be very soft.
Remove it from the oven a let it cool until it’s easy to handle. Once cool you can scrape the flesh out with a spoon and discard the peel.
Combine the pumpkin, cauliflower rice and vegetable broth in a stock pot. You can use commercial broth butthere’s nothing like homemade vegetable stock.
Heat over medium-high heat until it just begins to boil, then reduce heat to a simmer. Cook for 15 minutes and remove from heat.
Use an immersion blender to puree your soup - all you need to do is insert the blade end into the pot and blend until it’s a creamy consistency.
Now return your soup to the stove and bring it back up to a simmer. Add the coconut milk and chopped parsley.Stir to combine and heat for 5 more minutes. Add salt and pepper to taste, then serve.
You can spice up this recipe with a dash of chipotle powder or red pepper flakes.