Easy Creamy Pumpkin Soup
1 small onion finely chopped
3 tablespoon vegan margarine
2 vegan bullion cubes
2 cups water
14 ounce can light coconut milk
15 ounce can pumpkin puree
1 teaspoon garam masala
pinch cayenne pepper or to taste
sea salt & freshly ground pepper to taste
Heat margarine in soup pot and add onions. Cook onions until soft and translucent.
Add water and bullion cubes and allow onions to cook for a few minutes longer.
Stir in coconut milk and pumpkin. Add garam masala and cayenne pepper and cook until heated through.
Season, serve, and enjoy!
This is the result of an empty pantry and a hungry husband but this soup is a warm, creamy delight.