Name: Vegan Pumpkin Soup
Ingredients: 2 cloves garlic, crushed and minced; 1 ½ tsp ginger, minced, or ¾ tsp of ginger powder; 2 tsp dried thyme; 1 tsp coriander; 1 tsp cumin; 1 tsp salt; ½ tsp cayenne pepper; 1/8 tsp black pepper; 4 cups vegetable stock; 1 14 oz can coconut cream (can use canned coconut milk in a pinch); 3 cans organic pumpkin puree (not pumpkin pie mix); Hot sauce (optional, I use a mild Green Tabasco)

Description

Another wonderful way to enjoy pumpkin this holiday season!

Ingredients

Scale

2 cloves garlic, crushed and minced
1 ½ tsp ginger, minced, or ¾ tsp of ginger powder
2 tsp dried thyme
1 tsp coriander
1 tsp cumin
1 tsp salt
½ tsp cayenne pepper
1/8 tsp black pepper
4 cups vegetable stock
1 14 oz can coconut cream (can use canned coconut milk in a pinch)
3 cans organic pumpkin puree (not pumpkin pie mix)
Hot sauce (optional, I use a mild Green Tabasco)

Instructions

Heat pan on medium-low heat until warm.
Add onions, stir until onions become translucent and begin to stick. Add ½ cup stock and stir to deglaze the pan. Once stock begins to evaporate, add spices, and stir.
Cook for 1-2 minutes, add garlic and ginger.
Cook for 30 seconds and add remaining vegetable stock, stir to deglaze pan again.
Add coconut cream and pumpkin puree. Stir well and simmer for 15-20 minutes.
Taste for spices, and adjust according to your preference. (I added a bit more salt and a little more thyme.)
Serve with roasted Pepitas (pumpkin seeds), and roasted spiced chickpeas.
Enjoy!