Thursday, November 22, 2012

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


  • 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).

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