Savory Pumpkin Soup (vegan)

Every recipe for pumpkin soup I found was full of animal products. Luckily, being a vegan is all about replacement, replacement, replacement in order to obtain the same great taste but maintaining your standards.

• Prep/Total Time: 20 min.
• Yield: 6 Servings

10 20

Ingredients

• 1/2 cup finely chopped onion
• 2 carrots, diced
• 2 stalks of celery, diced
• 2 tablespoons butter (earth balance)
• 1 tablespoon all-purpose flour
• 16 oz. vegetable broth (1/2 box of Pacific organic brand)
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon brown sugar or pure maple syrup
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1 cup almond milk
• 3/4 cup frozen corn

In a large saucepan, melt better. Add chopped onion and sauté for 2 minutes on medium-high heat. Add carrots and celery. Sauté  until onions are beginning to brown. Stir in flour until vegetables are coated. Add broth and cook for 5 minutes on medium heat.

Add spices, pumpkin, brown sugar, salt, and pepper. Cook for 5 - 10 minutes on medium heat.

Add milk and frozen corn. Cook until corn is warmed. Serve or store until later.

Top with Tofutti Sour cream, pistachios, and chives (optional).