My famous pumpkin soup recipe, modified to be vegan: substituted almond milk for cow’s milk and non-dairy buttery spread or margarine for butter. It came out great! A wonderful addition to the Holiday Table if you are having vegan (or non-vegan) guests. They’ll never know!
One large (30 oz) can or two small cans (15 oz) of organic pumpkin
1/2 Cup (one stick) non-dairy margarine
1 white onion, chopped
5 1/2 Cups vegetable broth
2 bay leaves
1 TB brown sugar
1/2 tsp curry powder
1/2 tsp nutmeg
3 Cups almond milk
2 pinches parsley
3 tsp salt
3 dashes black pepper
pinch of rosemary
Melt margarine in soup pot over medium heat. Add onions and saute until soft and golden brown. Stir in pumpkin, veggie stock, sugar, curry, nutmeg and parsley. Place bay leaves on top and bring to simmer. Reduce heat and continue simmering, uncovered, about 15 minutes – stirring occasionally.
Remove bay leaves and transfer soup, in batches to blender or food processor and puree. NOTE: Because you are blending a HOT liquid, it will want to explode all over your kitchen (I know from experience). As you blend, keep one hand on the top and HOLD TIGHT!
Return blended soup to pot and add almond milk, salt, pepper and rosemary. Simmer 10-15 minutes but do not allow to boil. Salt to taste, if you feel it needs more. Serve with crusty bread!
Makes 8-10 servings.