Pumpkin Soup (Vegan & Gluten Free)

Pumpkin Soup


 
As the temperatures drop, is there anything more warming or comforting than a nice hot bowl of creamy soup?  I can't think of anything.  This soup is simple, with only 10 ingredients and is very fun to make on a cold afternoon.

Soup is a great accompaniment to any dinner, but I have to be honest, I have been eating this soup for breakfast lately.  It is warm, which makes me feel invigorated when the house is a bit chilly, and it feels great to start my day with healthy vegetables.


This soup begins with roasted pumpkin.  I just hacked it into quarters (no reason to make it pretty, right?) and then roasted it in the oven.




Simmer all of the ingredients (except the soy milk) in a covered pan.  When everything is nice and cooked, hit it with an immersion blender.



Then stir 1/2 cup of your soy milk into the soup.  Ladle the soup into individual bowls, and stir in another 2 TBSP of soy milk into each portion for the pretty two toned effect.


Serves: 6

Ingredients:

  • 2 whole pumpkins (I measured, it was 12 cups)
  • 1 TBSP olive oil
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 6 cups vegetable broth (home made or salt free)
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • pinch salt
  • dash pepper
  • 3/4 cup unsweetened soy milk

Directions:

  1. Preheat your ove to 35 degrees F.
  2. Bake the pumpkin for a hour, turning halfway.  Allow to cool.
  3. Scoop the pumpkin out of the shell.  Set aside.
  4. In a large pot, heat your oil over medium heat.  Cook your onions, stirring occasionally, for 3 minutes, or until they begin to look translucent.
  5. Add the celery and cook, stirring occasionally, for another 2 minutes.
  6. Now, add the pumpkin, broth, nutmeg, cinnamon, salt, and pepper.  Bring to a boil covered, on high.
  7. Stir, reduce heat to medium-low and simmer for 40 minutes.
  8. Blend with an immersion blender.  
  9. Stir in 1/2 cup soy milk.
  10. Ladle into bowls and swirl with a couple TBSP more soy milk.

More arm Soothing Soups:

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