Pumpkin Soup

Category
Soup/Stew

Pumpkin Soup is the perfect soup for Fall. It's guaranteed to make you feel all warm and cozy inside. And look at how beautiful it is! Who could resist? Certainly not us! 1 tablespoon olive oil 1 medium yellow onion, chopped 1 garlic clove, minced 2 cups vegetable stock 2 cups of pumpkin puree, homemade* or canned 1 cup non-dairy milk 2 tablespoons maple syrup salt and pepper non-dairy cream (optional) toasted pumpkin seeds (optional) Heat the oil in a large soup pot over medium heat. Add the onion and saute for 3 to 5 minutes, until the onion begins to brown. Add the garlic and saute for another minute or two, stirring continuously. Stir in the vegetable stock and the pumpkin puree. Allow the mixture to come to a bubble, then reduce the heat to a simmer for 10 to 15 minutes, stirring occasionally. Use an immersion hand blender and puree the soup until it is entirely smooth. If you don't have an immersion hand blender, use your upright blender, but allow the soup to cool slightly before blending. Then carefully spoon the mixture into the blender, working in batches if necessary, and blend until smooth. Return the soup to the pot over medium-low heat, then stir in the milk and maple syrup—season with salt and pepper to taste. Bring the soup back up to a simmer before serving. Garnish individual servings with a drizzle of non-dairy cream or plain yogurt, and toasted pumpkin seeds.

Pumpkin Puree

*To make the pumpkin puree, cut the stem off the top of the pumpkin like you would if you were making a Jack O' Lantern. Then quarter the pumpkin by cutting it in half, turning it to a 90° angle, and cutting it in half again. Cut or scrape the seeds away, but don't toss them! Reserve the seeds for roasting. Place the pumpkin pieces on a baking sheet face up and bake in a 350° oven for 45 to 50 minutes or until fork-tender. Remove the pumpkin from the oven and set aside until the pieces are cool enough to handle. Then scrape all of the flesh into the bowl of your food processor, discarding the skin, and pulsing until smooth. It's now ready to use!

Toasted Pumpkin Seeds

Preheat the oven to 300° Don't toss the pumpkin seeds! Make this healthy treat instead!

Contains
Butter (vegan)
Garlic
Maple Syrup
Milk (non-dairy)
Onion
Pumpkin
Seeds
Rate this recipe
Average: 5 (2 votes)