Classic, creamy and light pumpkin soup to comfort in winter or fall season. Simple vegan soup with fresh pumpkin, cinnamon, nutmeg, clove, and coconut cream. Don’t keep your family waiting for a flavorful, simmer, and smooth appetizer.
1. Slice pumpkin 3 cm thick, then peels the skin off. Cut peeled pumpkin into 5 cm. 2. In a steamer, boil water over medium-high heat. Steam the pumpkin for about 30 minutes or until the pumpkin is tender when you plugged it with a fork. 3. Heat oil in a pan. Sauté onion and garlic for 3 minutes until fragrant.
4. Add steamed pumpkin, cinnamon powder, nutmeg, and cloves. While stirring, crush the pumpkin a bit with your spatula. 5. Pour in the broth and add sea salt and black pepper. Bring the pumpkin soup mixture to boil and until the broth is slightly evaporated. 6. Turn off the heat then stir in coconut cream and honey until mix well.
7. Transfer it to a blender, and purée the mixture until smooth. 8. Place the pumpkin soup into a serving bowl and garnish it with coconut cream and green pumpkin seeds. 9. Enjoy!