Vegan pumpkin cream soup with avocado oil

Indulge in the comforting warmth of this delicious pumpkin soup! Made with sweet pumpkin and aromatic onion, sautéed to perfection in Vista Extra Virgin Avocado Oil, this soup is both hearty and nutritious. A dash of consommé and a pinch of salt enhance the natural flavors, while soy milk adds a creamy texture without the heaviness of traditional dairy. This versatile recipe is easy to prepare and can be served hot or cold, making it a delightful addition to any meal. Garnish with fresh parsley for a touch of color and added freshness.

This recipe makes two portions.

Ingredients

• Onion: 1/4 (sliced)

• Pumpkin: 1/8 of a medium-sized pumpkin (cut into bite-sized pieces)

• Vista Extra Virgin Avocado Oil: 1 tablespoon

• Water: 250ml

• Consommé: 2 teaspoons

• Salt: a pinch

• Soy milk: 150ml

• Parsley: a suitable amount (optional)

Instructions

Step 1. Prepare the Onion and Pumpkin. Slice the onion and cut the pumpkin into bite-sized pieces.

Step 2. Sauté. Heat the avocado oil in a pot, add the sliced onion and cut pumpkin, and sauté until they become tender.

Step 3. Simmer. Add water, the consommé, and salt to the pot. Simmer over medium heat for about 10 minutes until the pumpkin becomes soft.

Step 4. Blend. Remove from heat and add soy milk. Once it starts to simmer again, stop the heat and blend the mixture using a food processor or blender until smooth.

Step 5. Finish. Pour the soup into bowls and garnish with parsley if desired.

Tip: This soup can be enjoyed either hot or cold. If you prefer to have it cold, chill it well in the refrigerator before serving.