Total Time
35mins
Prep 5 mins
Cook 30 mins

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.

Ingredients Nutrition

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.