As I write this, fall is here, the weather is blustery, and Thanksgiving is just around the corner. So why not make a little pumpkin soup to celebrate this season!
Soup is just one of those foods that works on so many levels. It can be served as a first course, a side dish with lunch, as a main course, a mid-afternoon snack or even for breakfast! Creamy or chunky, slow-cooked or ready in 10 minutes, soup is about as versatile as it gets!
This fast, creamy, dairy-free, gluten-free and satisfying pumpkin soup is savory rather than sweet. You can use canned pumpkin puree and store-bought vegetable broth to make this very quick and easy. Garnish with scallions, apples, or parsley or use your imagination with whatever you have. Pair it with some hearty whole grain bread and a green salad for a warm and deliciously satisfying meal.
Vegan Pumpkin Soup
Serves 2 as a main course or 4 as a first course or side
1 large onion, diced
2 1/2 cups vegetable broth
2 1/2 cups pumpkin puree
1 teaspoon powdered ginger
Salt (optional) and pepper to taste
Options for garnish - sliced scallions, diced apples, chopped parsley
Saute onion in a large soup pot until soft, about 10 minutes. Add splashes of water if onion begins to stick. Whisk in the broth, pumpkin puree, and ginger and continue to cook stirring occasionally for 15 minutes. Season with salt (optional) and pepper to taste. Transfer soup to a high power blender and blend until completely smooth. Serve garnished with sliced scallions, diced apples, or chopped parsley.
