Sweet and Spicy Pumpkin Soup

Submitted by nclpalacios

"This recipe came from "The Vegan Table" by Colleen Parick-Goudreau pg. 45. For a little variety, top with a drizzle of Cashew Sour Cream."

 

• Ready In: 35mins
• Ingredients: 16
• Serves: 2

ingredients

• 3 tablespoons water
• 1 medium yellow onion, coarsely chopped
• 2 garlic cloves, finely minced
• 1⁄2 teaspoon ground turmeric
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground cardamom
• 1⁄8 teaspoon ground cayenne pepper
• 2 cups vegetable stock
• 1 (18 ounce) can organic pumpkin puree
• 2 tablespoons real maple syrup
• 1⁄2 lemon, juice of
• 2 cups nondairy milk (soy, rice, almond, hazelnut, hemp, or oat)
• salt, to taste
• parsley, for garnish

directions

1. Heat water in a soup pot, then add onion and garlic and cook over medium heat until onion is soft, about 5 minutes.
2. Add turmeric, ginger, cumin, cinnamon, cardamom, and cayenne, and stir to combine.
3. Add vegetable stock, pumpkin puree, maple syrup, and lemon juice.
4. Simmer on low-medium heat for 15 minutes.
5. Stir in milk.
6. Remove from heat, and puree soup in a blender or food processor or with a handheld immersion blender until smooth.
7. Return soup to pan and heat over medium heat until hot-not boiling- about 5 minutes.
8. Add salt to taste and garnish with parsley, if desired.