Vegan Pumpkin Soup

Every autumn I make a big pan of pumpkin soup. I simply put it in serving size containers and freeze them. This way I can always have a healthy, heartwarming meal even if I’m busy.
This skinny version is suitable for vegans, since I’ve left out the cream. I think the pumpkin itself already makes the soup thick enough. If you really like creamy soups, you can add a bit of coconut milk at the end.
I’ve added some harissa cream to make it a bit more spicy. You can serve this healthy pumpkin soup with pumpkin seeds and chives.
The recipe for four big portions can be found here.

vegan pumpkin soup anne travel foodie

Other healthy dinner options can be found on this page.

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