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.
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
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
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!