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Creamy Vegan Pumpkin Soup


Creamy Vegan Pumpkin Soup

Serving Size: 4



  1. Heat the oil in a large Dutch oven or stockpot. Saute the onion over medium-high heat until soft, about 5 minutes. Add the Spice Blend and continue to cook until fragrant, about 2 minutes.
  2. Carefully stir in the pumpkin, stock, coconut milk, Balsamic and Siracha. Bring to a boil, then turn the heat to medium-low and simmer for 15-20 minutes, until the soup has reduced and thickened slightly.
  3. Puree with an immersion blender or in a stand blender until very smooth. Garnish with cilantro leaves or toasted coconut.


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