Vegan Pumpkin Soup

It’s fall, which means time for comfort food and lots and lots of pumpkin!!

Vegan Pumpkin Soup

(serves 2 – 3)

2/3 whole pumpkin

1/2 sweet potato

2 carrots

3 1/4 cup water

1 onion

1 C coconut milk, more if you want thinner/less if you want thicker

1.5 T maple syrup

1 T olive oil

1 t salt

pumpkin pie spice, to taste

extra cinnamon, to taste

 

1. Chop pumpkin, carrots, and sweet potato into cubes and boil, with salt, in the 3 cups of water until soft.
2. Chop and saute onions in the oil and 1/4 C water, about 5 minutes.
3. Combine everything, minus the maple syrup, in the blender and blend until smooth and creamy.
4. Return to pot, add maple syrup, and heat until hot.
5. Enjoy!