chunky pumpkin soup

By gocatgo

it is versatile, since you could really use any kind of squash, like butternut or delicata just as easily. plus it’s also perfect for thanksgiving since you can utilize a seasonal pumpkin!

Ingredients

• 1 medium pumpkin (about 3 lbs)
• 3 cloves of garlic
• 2 medium shallots
• 1/4 c olive oil
• 1 tsp cumin
• 1 1/2 tsp salt
• 2 c veggie stock
• 1/2 c soy milk (or other vegan milk)
• a dash of cinnamon (optional)

Preparation

Step 1

begin by roasting the pumpkin or any other squash you are using

cut off the stem, cut in half with a large knife and scoop out the seeds and any stringy pulp holding them in.

if you wash all the pulp off of the seeds, then strain them, you can then toss with with salt and seasonings (i like cumin, paprika and garlic powder) then toast in the oven. they make an awesome snack or would even be great as a garnish for the soup.

poke the pumpkin all over with a knife or fork to help it cook evenly. then place the halves with their insides facing up on a baking pan. i like to brush them with olive oil and sprinkle them with cinnamon. bake at 350F for at least and hour until soft.

once the pumpkin is done cooking set it aside to cool so it’s a little easier to handle. then scoop all the flesh into a large bowl so it’s easy to toss it in the soup when you’re ready. break up any large chunks with your hands or a potato masher.

heat up the olive oil in a large pan over high heat. finely mince the garlic and shallots, then toss them in to saute. add the salt and spices and cook for a few minute on medium-high. then add in the veggie broth and the pumpkin pulp and bring to a simmer, add the soy milk in last. taste and add salt if needed, depending on the broth you use and your personal preference, it will differ.

serve warm topped with chopped scallions and a dollop of vegan sour cream. this would be the perfect starter for your thanksgiving feast!