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Creamy Vegan Pumpkin Soup
This creamy vegan pumpkin soup is the perfect comforting fall meal. If you don't have pumpkin pie spice, substitute pinches of cinnamon, nutmeg, ginger, and allspice. This soup freezes beautifully for up to three months.
Servings 8
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion chopped
- 3 large cloves garlic chopped
- 2 cans pumpkin 15-ounce, not pumpkin pie filling
- 1 can white beans 15-ounce
- 4 cups low sodium vegetable stock
- 1 1/2 teaspoons kosher salt
- 1/2 teaspon freshly ground black pepper
- 1 teaspoon pumpkin pie spice
- 1/2 cup freshly squeezed orange juice optional, but reccomended
- 1/4 cup maple syrup
- Chopped toasted pecans pumpkin seeds, and/or whipped coconut cream, for serving
Instructions
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Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring often, until translucent, 4 to 5 minutes. Add the garlic and cook for 1 minute more. Stir in the pumpkin, white beans, vegetable stock, salt, pepper, pumpkin pie spice, orange juice, and maple syrup. Bring to a boil then reduce the heat, cover, and simmer for 15 minutes. Puree the soup using an immersion blender (alternatively, you can puree the soup in batches in a regular blender). Serve the soup garnished with the nuts, pumpkin seeds, and coconut cream.