Get your bowl ready; it’s soup time. In place of common, dairy-based cream soups, fill your dish with vegan pumpkin soup. This savory, slurp-worthy delicacy is made up of smooth, comforting ingredients like broth and almond milk, and it is loaded with flavor from onions, garlic, ginger and jalapeno. Swirl in cashew cream for a truly scrumptious treat.
Ingredients
1 Tbsp. extra virgin olive oil
4 scallions, chopped
2 cloves garlic, thinly sliced
1 Tbsp. chopped fresh ginger
1/4 jalapeño pepper
1/2 tsp. turmeric
1 cup water
1/3 cup vegetable broth
1/2 cup unsweetened almond milk
3 1/2 cups canned pumpkin (or 1 medium sized pumpkin, peeled and cut into chunks)
1/2 cup Italian parsley, chopped
2 Tbsp. hemp seeds, toasted if desired
2 Tbsp. pumpkin seeds, toasted if desired
Cashew cream, optional
Directions
- In large saucepan over low heat, heat oil. Add onion, garlic, ginger, jalapeno and turmeric and sauté about 5 minutes or until the onions are translucent.
- Add water, broth, almond milk and pumpkin to pan. Increase heat to medium and cook for 40 minutes.
- Transfer soup to blender or food process and puree until smooth.
- Pour soup into serving bowls and top with parsley and seed. Swirl in cashew cream, if using.
Note: For a stronger pumpkin flavor, cut pumpkin in half and roast at 350 degrees F for 30 minutes before blending.