Wednesday, October 31, 2012

Creamy Vegan Pumpkin Soup

Happy Halloween! In honor of this Pumpkin-y day, I decided to share my recipe for easy vegan pumpkin soup. This is a favorite go-to recipe for this time of year. It’s perfect for an Autumn Potluck, as it is quick and easy, yet looks and tastes impressive. I also like to serve it with a salad and some crusty bread for a quick, satisfying, weeknight dinner.

Creamy Vegan Pumpkin Soup

1 large onion, chopped
1 Tbsp olive oil
4 cups of cooked pumpkin (you can use either fresh or canned)
2 cups of vegetable stock
1 cup of light coconut milk
1 tsp cumin
2 tsp curry powder (use more or less, depending on how spicy you like it!)
Salt to taste

In a soup pot, cook the onion in the olive oil until soft. Stir in the spices, then add the pumpkin and stock. Simmer for a bit to let the flavors blend. Puree in a food processor or blender, then return to the pot.  Stir in the coconut milk and salt to taste. 

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