Pumpkin Soup (vegan, GF, SF)

Years ago, when my husband, Patrick, and I were full-time RVing, we took a workamping job managing a pumpkin lot during one Halloween season. We sure gained a better appreciation for all of the hard work involved in farmers getting their pumpkins out to the general public. We also gained a thorough appreciation for all of the fun foods you can make with pumpkins. I wrote more about our experience in an article I posted on the RV site at BellaOnline.com.
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This recipe was handed to  me on that pumpkin lot and has remained my all-time favorite pumpkin soup recipe since then. I just did a few minor tweaks to make it vegan, soy-free and gluten-free.

Creamy Vegan Pumpkin Soup

Makes 8 servings

Ingredients:

2 tablespoons  Soy-Free Earth Balance margarine

3 cups pumpkin, peeled and diced

3 cups water

2 cloves garlic, minced

1 tablespoon Better than Bouillon No Chicken Base

1 cup plain rice milk

1/8 teaspoon salt

1/8 teaspoon pepper

½ tablespoon Bragg Organic Sprinkle 24 Herbs & Spices Seasoning

Instructions:

Melt Earth Balance over medium heat in large pot. Add the pumpkin, garlic, water and Better Than Bouillon. Bring to a boil. Reduce the heat and simmer about 15 minutes. Add rice milk and seasonings and stir on low heat for 10 minutes. Be sure to mash the pumpkin chunks with a potato masher or other handy kitchen tool to create a nice texture in your soup. Enjoy!

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