This vegan curried pumpkin soup is super creamy, smooth and full of flavor! This easy pumpkin soup recipe is allergy-free, gluten-free, paleo, dairy-free, low-carb and keto-friendly. It's healthy and quick to make with canned pumpkin puree, creamy coconut milk and curry spices. You'll have a satisfying cozy meal ready in 15 minutes. This recipe is from strengthandsunshine.com.

Ingredients

· 1 orange bell pepper

· 1 tsp. minced garlic

· 1 cup diced onion

· 13.5 oz can full-fat unsweetened coconut milk

· 2 15 oz. cans canned pumpkin puree

· 1 tsp. curry powder

· ½ tsp. cumin

· ½ tsp. ginger

· Salt and Pepper

· 2 cups vegetable stock

Instructions

• Chop and saute your onion, garlic, and bell pepper in a large soup pot.
• Add your canned pumpkin, coconut milk and spices, and give everything a stir.
• Add the vegetable broth, and stir to combine.
• Use an immersion blender to blend the soup until smooth: all in one-pot! You can also pour the soup from the pot into a traditional blender, blend it and then transfer back to the pot. (Tip: If you have a small blender, you can add the stock after you blend the soup and pour it back into the soup pot.)
• Adjust your seasonings and add more stock if you want a runnier soup. Stir again, and you're ready to      serve.

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