It’s fall, which means time for comfort food and lots and lots of pumpkin!!
This creamy soup is a little bit sweet and pairs perfectly with fresh bread and salad.
Vegan Pumpkin Soup
(serves 2 – 3)
2/3 whole pumpkin
1/2 sweet potato
3 1/4 cup water
1 C coconut milk, more if you want thinner/less if you want thicker
1.5 T maple syrup
1 T olive oil
1/4 t salt
pumpkin pie spice, to taste
extra cinnamon, to taste
1. Chop pumpkin, carrots, and sweet potato into cubes and boil, with salt, in the 3 cups of water until soft.
2. Chop and saute onions in the oil and 1/4 C water, about 5 minutes.
3. Combine everything, minus the maple syrup, in the blender and blend until smooth and creamy.
4. Return to pot, add maple syrup, and heat until hot.