I had never made pumpkin soup before.  Shocking, I know, considering what a pumpkin freak I am.  Well, I gave it a go recently.  As per normal, I was determined to listen to my culinary instincts rather than follow a recipe…not sure if that’s big ego or just a can-do attitude talking :).  Either way, my instincts paid off, big time!!!  This soup rivaled any pumpkin soup I’d ever had, including the non-vegan, really fattening varieties I’d had in years past.  Try it!  As you know, I don’t cook with oil as a rule, but the small amount of truffle oil stirred in just prior to serving MAKES this soup, in my opinion.

Savory Pumpkin Soup

Votes: 3 Rating: 4.67 You: Rate this recipe!

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While this flavorful soup is delicious on it's own, the truffle oil makes it so rich and delectable, while only adding a small amount of fat to each serving.

• CourseSoup

Servings

4-6

Servings 4-6

Savory Pumpkin Soup Votes: 3 Rating: 4.67 You: Rate this recipe! Print Recipe While this flavorful soup is delicious on it's own, the truffle oil makes it so rich and delectable, while only adding a small amount of fat to each serving. CourseSoup Servings 4-6 Servings 4-6

Ingredients

• 1 onion chopped small
• 3 cloves garlic minced
• 3 cups pumpkin puree 2 cans
• 2 cups frozen shredded potatoes e.g., hash browns
• 2 cups vegetable broth I like No-Chicken Broth by Imagine
• 1 1/4-1/2 cup non-dairy milk I used Almond
• 2 TBS brown sugar
• 1 tsp dried basil
• 1 tsp curry powder
• 1.5-2 tsp sea salt add at the end of cooking
• 3/4 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp smoked paprika
• 1/16-1/8 tsp cayenne pepper
• 2 tsp truffle oil optional

Servings:

Units:MetricUS Imperial

Instructions

1. In large pot, cook onion over medium heat until soft and translucent, adding small amounts of water to unstick. Add garlic, curry powder, cinnamon, ginger, paprika and cayenne. Cook 1-2 minutes.
2. To pot, add pumpkin, potatoes, veg broth, non-dairy milk, brown sugar and basil. Cook on medium-low 20-30.

   
3. Transfer hot soup to blender, or use an immersion blender until smooth and creamy. Stir in salt, pepper and truffle oil, if using.

   

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