I had an abundance of canned pumpkin hanging out in my cupboards, so I decided to use one of the cans to make a pumpkin soup. I can't think of a more appropriate soup to make with fall in the air and pumpkin spice everything showing up everywhere you look. One must stay trendy right? lol
Anyhow, this soup is
The creamy factor comes from pumpkin seed butter!!! I feel kinda proud this idea came to me haha. I saw the pumpkin seed butter in the organic section at the grocery store knowing I was making this soup then I quickly connected the dots. I add peanut butter to my African Peanut Stew so I figured this would be perfect. It is! I also add fresh ginger, and as mentioned above.... cinnamon, coriander, cumin & maple to flavour the soup. I think you could add curry powder or whatever spices you prefer really. I'm happy with how mine turned out, though.
Serve this soup with crusty multigrain bread, or if you want a treat, some buttery biscuits.
I find the soup rich. Smaller portions might be nice as a starter or if you want it as the main meal, round it out with your favourite salad.
I like to garnish the pumpkin soup with vegan yogurt or sour cream, toasted pumpkin seeds and something fresh and green. I used sunflower sprouts in the photograph. Regarding vegan sour cream and yogurts, not all products taste equal, some are better than others and sometimes work great in one recipe but not in others. For this soup I do like the tofutti brand sour cream. I thin it out with a bit of water or plant milk to achieve the right consistency for drizzling.
Pumpkin Soup Recipe
Yield: 3 L
Serves: 6-8 people
Hey! I'm Trisha