Easy Vegan Pumpkin Soup - 15 Minutes!

We're all acquainted with butternut squash, but wait until you have tried our Easy Vegan Pumpkin Soup! Although this bright squash makes great Jack-o-Lanterns and excellent fall decor, it's super versatile—in and outside of the kitchen. It belongs in more than just pies and baked goods, and we're hoping to prove that point with today's easy vegan pumpkin soup recipe!

‍

• 3 tablespoons vegan butter
• 1/2 large yellow onion
• 2 cans pure pumpkin
• 1 cup unsweetened coconut milk
• 1 15 oz jar roasted red peppers
• 1 teaspoon chili flakes
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon fresh-cracked pepper

1. In a cast iron skillet over medium heat, melt vegan butter. While the pan is warming, quickly dice 1/2 yellow onion. Sautée the onion until it grows translucent and begins to caramelize, about 5-7 minutes.
2. Transfer the onion to a saucepan over medium-low heat. Add 2 cans of pumpkin and one cup of coconut milk. Drain a 15 oz jar of roasted red pepper, then add to the pumpkin. Follow with chili flakes,  paprika, garlic powder, salt, and fresh-cracked pepper. Allow to heat until it starts simmering, about 10-12 minutes, stirring frequently to avoid sticking.
3. Once the soup has heated through, scrape into a blender. Pulse on low at first, then raise to a higher speed, venting the lid to allow the heat to escape. Blend until the red peppers and onions are incorporated completely.
4. Transfer the contents of the blender back to a pan and continue heating for about 5 minutes, until hot. Divide among four bowls.

‍