What astonished you more...soup in 5 minutes or creamy vegan soup? What's even more remarkable is that yes indeed you can make a creamy vegan soup not only in 5 minutes but without any cutting or prepping.
See the lazy chef in me loves cooking this way! And there is some bonus points here for being mostly organic.
With this soup recipe, you can also come off looking like some culinary genius when really all you did was open a can, a carton, and stirred the ingredients in a pot til boiling.
Ingredients (serves 3-4):
- 1 can organic Pumpkin puree (I used Farmer's Market brand found at Whole Foods or a natural foods store. They also have an Organic Sweet Potato and Butternut Squash puree which would also make for wonderful soups.)
- 1/4 cup So Delicious brand Coconut Milk Creamer in French Vanilla or Original flavor
- 1/4 cup So Delicious Coconut Milk Beverage in Original flavor
- 1/3 tsp salt
- 1/4 tsp black pepper
- 1 sprig of fresh organic rosemary or a couple organic sage leaves finely chopped
Let's Get Cooking:
Note: For the Coconut Milk Creamer, I used the French Vanilla flavor to give my soup a slightly sweet flavor. If you don't want the sweet side, use the Original flavor Creamer. I used both creamer and milk to get a nice medium consistency. If you just use creamer, the soup will be hearty. If you just use milk, the soup will be on the thinner side.
- In a medium sauce pan on medium heat, pour in the can of pumpkin puree, the creamer, the milk, salt, pepper, and sage or rosemary. Stir until boiling.
- Take pan off burner and let cool down until the soup is warm enough to eat. Serve in beautiful soup bowls and top with pumpkin seeds for garnish.
Enjoy!
