Creamy, cozy, and full of flavor — our pumpkin soup is comfort in a bowl. Silky-smooth pumpkin blends with aromatic spices and a hint of maple syrup for a naturally vegan dish that soothes the soul and nourishes the body. It's autumn's golden glow, ladled up and ready to warm your day!
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
1/2 teaspoon ginger
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
salt and pepper
non-dairy cream for garnish (optional)
toasted pumpkin seeds for garnish (optional)
Heat the oil in a large soup pot over medium heat. Add the onion and sauté for 3 to 5 minutes, until translucent. Stir in the garlic and continue cooking for an additional minute or two, stirring continuously. Finally, 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 to puree the soup until it is smooth and silky. If you don't have an immersion hand blender, you can use your upright blender, allowing the soup to cool slightly before blending. If necessary, blend the soup in batches, then return it to the pot over medium-low heat. Stir in the milk and maple syrup; season with salt and pepper to taste, and bring the soup back to a simmer before serving.
Garnish each individual serving with a drizzle of non-dairy cream or plain vegan yogurt, and top with 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! Instead, reserve the seeds for Toasted Pumpkin Seeds. Place the pumpkin on a baking sheet, flesh side up, in a 350°F oven for 45 to 50 minutes, or until tender when pierced with a fork. Remove the pumpkin from the oven and set aside until the pieces are cool enough to handle. Then scrape all the flesh into the bowl of your food processor, discarding the skin, and pulse until smooth. It's now ready to use!
