Very Simple Pumpkin Soup
Vegan, Organic
• 1 large pumpkin (about three pounds), or 3 cups canned pumpkin
• 1 teaspoon of olive oil
• 1 cup chopped leeks or onions
• ½ teaspoon black pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• ½ teaspoon ground cloves
• 2-3 cups of vegetable stock
• 1 tablespoon of liquid amino or tamari
• 1 cup of soymilk or coconut milk
• ½ teaspoon of vanilla extract
What to do:
If you are using a fresh pumpkin cut the pumpkin in half, seed the pumpkin, and place it in the oven for 30 minutes. You should have three cups of pumpkin pulp. Head a pot over medium heat and place the olive oil, leeks, pepper, cinnamon, cumin, curry powder, and cloves. Sauté until the leeks are translucent, 4 to 5 minutes. Add the pumpkin to sauté for another 3 to 4 minutes. Add the liquid amino and brown the pumpkin slightly. Add vegetable stock to cover pumpkin and bring to a boil. Reduce the heat to simmer for 10 minutes. Use a hand blender or food processor to puree the soup until smooth and creamy, adding some of the soy or coconut milk and vanilla to each batch. Return the soup to the pot and reheat if necessary.