Vegan Pumpkin Soup
Nothing says fall like pumpkin soup! This has always been a tradition to make this soup every year. And I always make enough for lots of leftovers.
1 onion, medium diced
3 cloves garlic, crushed
1 med/small pumpkin, peeled, seeded & large diced
1 tsp dried thyme
1 Tbsp apple cider vinegar
1/8 tsp nutmeg
4 cups stock
3 Tbsp maple syrup
4 cinnamon sticks
2 tsp salt
2 bay leaves
1 can light coconut milk (400ml)
1/4 tsp almond extract
4 Tbsp pumpkin seeds *see notes
Heat large pot with a small amount of oil. Add onion and garlic and cook for 1 minute. Add pumpkin and cook for 2 minutes. Add in thyme, vinegar, nutmeg, stock, syrup, cinnamon, salt and bay leaves. Lower heat and simmer for 1 hour. You want the pumpkin to be tender. Remove cinnamon sticks and bay leaves. With either a hand blender or stand up blender puree smooth.
Garnish with pumpkin seeds! Enjoy
Pumpkin: I know this is the most tedious step, but trust me you want to do this with fresh pumpkin. Do this step carefully, remove top and bottom first. I will then use my knife to peel of the skin, I find this is easiest. Start at the stop and slowing curve down the side removing the skin. You could also do that step after cutting into smaller chunks if you find that easier. Cut Pumpkin in half and remove all the insides. Cut into large chunks. Optional: Save seeds for toasting.
For garnish: You can either use pre dried & toasted pumpkin seeds or you can save some of the seeds when you are cutting the pumpkin. Boil seeds in salted water for 10 minutes. Drain and pat dry. Toss in small amount of oil and pinch of cayenne. Bake at 400˚F for about 10-15 minutes. Depending on size, watch to ensure they don't burn.
This is the hand blender I have below, great for making puree soups!