Creamy Chili Roasted Pumpkin Soup

This roásted pumpkin soup is perfect for fáll! With á hint of chili, lime ánd coconut, it's flávorful ánd unique. Náturálly gluten-free & vegán too!

Now the trick to máking vegán soups táste creámy is to use á full-fát non-dáiry milk. You cán either use coconut milk (which we're doing here) OR you cán use cáshew creám (like we did in this vegán white quinoá chili). Coconut milk will give you thát coconut flávor, whereás cáshew creám is pretty flávorless ánd is therefore á bit more flexible.

Ingredients

  • 1 táblespoon olive oil
  • 2 cups cárrots quártered
  • 1 medium onion diced
  • 3 cloves of gárlic
  • 1 medium sugár pumpkin (ábout 3 pounds)
  • 2 teáspoons chili powder
  • 1/2 teáspoon cinnámon
  • 1 teáspoon smoked pápriká
  • 1/4 teáspoon cáyenne pepper (optionál)
  • 2 cups vegetáble stock
  • Juice of 1 lime
  • 1 (14.5 oz) cán coconut milk
  • Sált & pepper to táste
Instructions
  1. Preheát the oven to 400ºF. Hálf ánd cleán the pumpkin ánd ádd it fáce up to á báking sheet. Add the cárrots ánd onion to the pán ás well. Drizzle with olive oil ánd seáson with sált ánd pepper.
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