Pumpkin Soup with Toasted Pine Nuts
Ingredients:
15 oz. Can of Pumpkin
14 oz. Can of Coconut Milk
1 Cup Low-Fat Milk
3T Butter
4 Cloves Garlic, chopped
1/2 Onion, chopped
1/2 tsp. Fresh Ginger, grated
Salt to taste
Toasted Pine Nuts
Instructions:
Melt butter on high heat in soup pan.
Add garlic, onion and ginger. Cook until tender.
Add pumpkin, coconut milk and low fat milk. Mix thoroughly. Reduce to low heat. Simmer 10-15 minutes stirring occasionally.
Salt to taste.
Garnish with toasted pine nuts.
More from Mama Likes To Cook
Check out my vegetarian recipes, so you can get more great ideas for baking, cooking, blending and juicing.
Coconut Milk Recipes
- Vegan Thai Iced Tea
- Vegan Date Shake
- Chestnut Praline Vegan Latte
- Chocolate Hazelnut Vegan Coffee
- Keto Raspberry Coconut Smoothie
- Carrot Cake Smoothie
- Pumpkin Soup with Toasted Pine Nuts
- Vegan Vichyssoise Cold Soup
- Roasted Yellow Tomato Soup
- Tomato Fennel Soup
- Creamy Carrot Soup
- Butternut Curry Soup
- Sweet Corn Chowder
- Wild Rice Soup
- Yellow Tomato Gazpacho
- Kiwi Popsicles
- Watermelon Popsicles
- Creamy Vegan Strawberry Popsicles
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