Love tomato soup? Dislike condensed cans of soup? Me too! Skip the canned condensed tomato soup, please for me! You can create this flavorful tomato soup in no time.Read More
Baby its cold outside!
Just kidding! It's only about 73 degrees here in the Bahamas, but it feels a lot cooler and that's good enough for me! I wish it could stay like this for the rest of the year. I love this kind of weather! It's the perfect opportunity to wear sweaters, wrap up in a blanket, drink cocoa and fall asleep to Netflix!
It’s even better when you have healthy foods to satisfy the comfort-food cravings that always strike this time of year. (Anyone else caves in as soon as they see that Thanksgiving spread)? You could bring this soup to any Thanksgiving dinner and I promise no one would even know its vegan! This seasonal, vegan soup satisfies your need for creamy, warming soup—and is full of beta-carotene, an antioxidant that converts to vitamin A in the body, thanks to a plethora of pumpkin.
I love that I didn’t have to add any kind of dairy to make this creamy. Simply pureeing it made it soft and creamy! This autumnal dish is already comforting and warming, but you can make it even more so by adding in a little fresh ginger, or sprinkling your bowl with nutmeg or extra black pepper. Just add bread or crackers and you have your new fave fall soup.
CREAMY VEGAN PUMPKIN SOUP
· 3 cups vegetable broth (organic and yeast-free) OR water
· 1 bay leaf
· 2 cups chopped pumpkin
· ½ stalk celery, chopped
· ¼ large onion, chopped
· 2 thyme leaves or sage
· 1 tablespoon black pepper
1. Add vegetable broth (or water), bay leaf, pumpkin, celery, and onion to a large soup pot. Place on medium high heat and cook for about 30 minutes (or until the squash is soft). Add thyme or sage, and pepper. Simmer for another 3 to 5 minutes.
2. You can serve this soup as is, or make it smooth by blending it in batches with a blender or using an immersion blender (I took the leaves out before blending).
3. Serve and enjoy!