Vegan Coconut Pumpkin Soup:

Below is the basic recipe that I found by doing a Google search for Pumpkin Soup.  I got this recipe here.  I added my notes in parentheses and below in detail.  It turned out very well, quite a delicious Halloween or autumn recipe.  I like the vegan pumpkin soups because they are less in calories and fat because no heavy creme is added. 

{{Vegan Pumpkin Coconut Soup Recipe}}

This is a quick and easy vegetarian and vegan pumpkin and coconut soup recipe that you can serve up in about 20 minutes. As it uses canned ingredients, its also a great pumpkin soup recipe for when fresh pumpkin is out of season. I also like to add a bit of diced and sauteed tofu to pumpkin soup.

1 onion, diced (red onion is good because its sweeter)
3 tbsp vegan margarine ( I actually used butter, but.. its not vegan if butter is used)
2 cups vegetable broth
1 (14 ounce) can coconut milk (I used organic, lite)
1 (15 ounce) can pumpkin
1/2 tsp cumin
1/2 tsp curry
1/2 tsp ginger (or use fresh ginger if you have it, make sure to add this with the liquids so it has time to blend in)
dash salt (I added at least a teaspoon, maybe more)
Preparation:

In a large pot, sautee the onions in the margarine for 3 to 5 minutes, until onions turn soft.
Add remaining ingredients and stir to combine.

Allow to simmer over low heat for at least fifteen minutes, stirring occasionally.}}}}


Above are the regular instructions, I varied it a lot because I don't believe that one can make a good soup in 20 minutes, thats ridiculous, soup needs time to blend and become tasty. Secondly I varied this recipe because it was bland bland bland and needed a kick so get crazy and dump the spices in, it improves the flavor completely and helps give the soup the character it deserves to match its vigorous color:
After I cooked the onions then added pumpkin in,  I let simmer for a while. Do not let your soup boil (it should be warm and "simmer" for about 20 minutes or more if you can) Then add the same spices as in the recipe above, but start with 1 tsp and add more to taste. Also add at least a teaspoon of black pepper, cinnamon, nutmeg and if you like a bit if Siracha sauce or hot sauce to taste. stir and watch for another 15 or more minutes until its had time to cook and blend the flavors.

(This is mine about 10 minutes before serving. MMMMM)

I like this soup with fried tofu (click here for my fried tofu recipe) We seasoned it the same as I describe in the blog, just not as heavily because it was going on top of the pumpkin soup.

Another variation: Try putting the soup (and tofu if applicable) over rice. Brown rice, white rice, or quinoa.

xoxo