Vegan Pumpkin Soup – Easy!

This vegan pumpkin soup is filling and hits the spot on those chilly fall days. Pair with some nice crusty bread or oyster crackers!

Ingredients

Two (2) 16 oz. cans pumpkin

½ Cup Earth Balance or Vegan Butter Sub

1 medium white onion, chopped

1 Quart Vegetable broth

1/3 C brown sugar

2 pinches parsley (or 1 tsp chopped fresh)

½ tsp curry powder

1 tsp nutmeg

1 tsp cinnamon

1 tsp thyme

1/2 tsp rosemary

3 C Almond Milk

4 tsp salt

2-3 dashes black pepper

Directions:

Melt smart balance in soup pot over medium heat.  Add onion and sauté until soft and golden brown.  Stir in pumpkin, veggie stock, brown sugar, curry, nutmeg and parsley. Bring to simmer, then reduce heat and continue simmering, uncovered about 15 minutes, stirring occasionally.

Use immersion blender to blend soup thoroughly -or- transfer soup in batches to blender or food processor and puree. Add almond milk, salt and pepper.  Simmer 10 minutes, but do not boil.

Serve.

Makes 12-16 servings (a lot!)