Pumpkin Cream Soup

Once again I lost my blog post after writing it! Anyways hi everyone! I hope you're having a wonderful week and getting ready for Thanksgiving. It's only one week away! I hope you are all excited to see family and appreciate everything you have but also get ready to eat! Thanksgiving is one of my favorite holidays because I get to be with family and friends and eat delicious food! I thought I would make some meat less dishes that I could enjoy!

This is the first time I made a cream soup and boy was it delicious! It is super easy to make this soup, you should try it out and maybe even make it for Thanksgiving. 

To make this soup you need:

  • 1 medium sized pumpkin
  • 1 tablespoon of earth balance butter (I used earth balance butter to make it vegan)
  • 1 yellow onion (diced)
  • 1 can of coconut milk
  • 1 cup of vegetable stock
  • salt and pepper to taste
  • dash of garlic powder
  • handful of cilantro (chopped)

Preheat your oven to 350 degrees Fahrenheit. Now deseed your pumpkin, peel your pumpkin and dice it up. On a sheet tray lay the pumpkin and drizzle some coconut oil over the top. Make sure the pumpkin is coated with coconut oil thoroughly. Sprinkle some salt and pepper and bake for 30 minutes. Once your pumpkin is roasted, get a pot and add some butter. Once the butter has melted, add the onions. Let the onions soften up for a while and then add the pumpkin. At this point you can add in the rest of the ingredients and allow them to combine for about 10 minutes. Once everything has simmered together, you can add your soup mixture which is currently chunky into a blender. Use the blender to cream your soup. Once it is pureed, your soup can be topped off with some cilantro! And of course ready to be enjoyed!