1 tablespoon olive oil
1 small onion
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1 can (29 ounces) pumpkin (solid pack, not pie filling)
2 cups canned low-sodium chicken or vegetable broth
Salt and freshly ground black pepper
1/4 teaspoon cayenne pepper, optional
1 1/2 cups plain, regular soy milk
3 tablespoons pumpkin seeds, toasted, for garnish, optional


1. In large saucepan, heat olive oil over medium heat. Add diced onion and cook, stirring, until softened, about 3 minutes. Add cumin and ginger and cook, stirring, 1 minute.
2. Whisk in pumpkin and then chicken or vegetable broth until smooth. Bring soup to a boil, cover, lower the heat, and simmer, stirring occasionally, 5 to 7 minutes.
3. Add salt, freshly ground pepper, and a pinch of cayenne, if desired. Stir in soymilk and bring soup back to a low simmer, but do not let it come to a full boil. Ladle into warm bowls, garnish with toasted pumpkin seeds, if desired.
Made with soy milk, not cream, this fragrant soup is perfect for vegan and lactose-free diets. Serve it with a salad of mixed greens and cubes of roasted root vegetables--beets, carrots, potatoes, or parsnips will do nicely--and a hot apple dessert for a Fall lunch or light supper.
Creamy Pumpkin Soup
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