Seasonal Pumpkin Soup

If you're still in the pumpkin spirit and looking for a comforting, vegan-friendly recipe, look no further than this delicious pumpkin soup. Adapted from a popular recipe by Rachel Ray, this version is not only delicious but also better for you and the planet. Made with easy-to-find ingredients, this soup can be whipped up quickly and enjoyed with a slice of warm bread or a kale salad. It's also a great option as an appetizer for Thanksgiving dinner.

For those who like to plan ahead, this recipe can easily be doubled and frozen for later. Plus, by roasting a few sugar pumpkins at a time, you'll have enough pumpkin puree to make a delicious pumpkin pie too. Give it a try and see for yourself why it's been a favorite in our household for the last five years!

Ingredients

1 tablespoon extra-virgin olive oil

2 tablespoons vegan butter

1 fresh bay leaf

2 ribs celery with greens, finely chopped

1 medium yellow onion, finely chopped

Salt and pepper

3 tablespoons all-purpose flour

2 teaspoons ground thyme

2 teaspoons hot sauce, or to taste, optional

6 cups veggie broth

3.5 cups (or 28 oz) of roasted sugar pumpkin or canned

2 cans of coconut milk

1/2 teaspoon freshly grated nutmeg

Directions

Heat a medium soup pot over medium to medium high heat. Add the oil and melt the vegan butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, thyme, and hot sauce, if using, then cook flour a minute.

Whisk in veggie stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in coconut milk and nutmeg.

Reduce heat to low and keep warm until ready to serve.