Low Sodium Vegan Pumpkin Soup

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1 tsp ground cumin
½ tsp ground coriander
¼ tsp ground turmeric
¼ tsp cayenne pepper (optional)
2 cans (15 oz each) pumpkin puree
3 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tbsp maple syrup
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste
1 tbsp fresh lime juice

For serving

2 tbsp pepitas (optional)
2 tbsp coconut cream, for drizzling (optional)

Instructions

1
Heat the olive oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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