Creamy Pumpkin Soup
This recipe doesn’t really taste like pumpkin, but I thought it was good.
INGREDIENTS
- 1 medium onion, chopped
- 2 tablespoons vegan butter
- 2 (14.5 ounce) cans vegetable broth
- 2 cups sliced peeled potatoes
- 2 cups canned cooked pumpkin
- 2 cups soy milk
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup vegan sour cream
- 1 tablespoon chopped fresh parsley
- Bac’n pieces
DIRECTIONS
- In a large saucepan, saute onion in butter until tender. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool. Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan.
- Add the soy milk, nutmeg, salt and pepper; heat through. Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bac’n.
Rating: 
4 out of 5 penguins thought this was the perfect way to begin fall!
