Yes we did! We jumped on the fall pumpkin bandwagon with this delicious, vegan Spiced Pumpkin Soup! Fall is one of our favorite seasons. The changing leaves and crisp air are the perfect backdrops for a warm bowl of soup. So pull out your favorite hoodie, rake a pile of leaves and get ready to jump into fall with our Spiced Pumpkin Soup!
2 cups vegetable stock
1 cup coconut milk
1 15oz. can pumpkin puree
3 Tbsp. light brown sugar (vegan)
1 tsp. cumin
1/2 tsp. chili powder, or add more for a kick
1/2 tsp. coriander
1/8 tsp. nutmeg
1/4 cup Daiya cheddar shreds as garnish, per bowl
fresh cilantro as garnish
roasted pumpkin seeds as garnish, these offer an amazing crunchy texture
Method of Prep:
Mix the vegetable stock and coconut milk together in a pot and bring to a boil over medium high heat, stirring occasionally.
Whisk in the pumpkin puree, light brown sugar, cumin, chili powder, coriander and nutmeg. Reduce the heat to medium and simmer.
The soup will thicken slightly, about 15 minutes of simmering time, stirring occasionally.
Top with Daiya cheddar shreds, fresh cilantro and roasted pumpkin seeds.
This recipe makes 4 cup size portions, or 2 large bowls of soup.
Serve hot, Enjoy!