Name: Vegan Pumpkin Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 1/4 cups pumpkin puree; 2 shallots, diced; 3 cloves minced garlic; 2 cups veggie stock; 1 cup almond milk; 2 tbsp maple syrup; 1/4 tsp sea salt; 1/4 tsp black pepper; 1/4 tsp cinnamon; 1/4 tsp nutmeg

This simple-ingredient, vegan and gluten-free pumpkin soup is easily made completely from scratch. Let me know how yours turns out!

CategoryRecipesDifficultyIntermediate

Yields1 Serving

Prep Time20 minsCook Time25 minsTotal Time45 mins

2 1/4 cups pumpkin puree

2 shallots, diced

3 cloves minced garlic

2 cups veggie stock

1 cup almond milk

2 tbsp maple syrup

1/4 tsp sea salt

1/4 tsp black pepper

1/4 tsp cinnamon

1/4 tsp nutmeg

In a large saucepan over medium heat add 1 tbsp coconut oil, shallot and garlic

cook 2-3 minutes or until slightly browned and translucent. Turn down heat if cooking too quickly

Add remaining ingredients, including pumpkin and bring to a simmer

Transfer to blender to puree. If using blender, place towel over lid to avoid spills

Pour mixture back into pot and cook medium-low heat for 5 - 10 minutes

Taste and adjust seasonings as needed

Ingredients