Creamy Ginger Pumpkin Soup

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Creamy Ginger Pumpkin Soup

Super soothing & a perfect immune booster for season changes.

Course Main Course Prep Time 40 minutes Cook Time 5 minutes Total Time 45 minutes

Servings 5-6 Author Keri Milam

Ingredients

• 3 small pumpkins

• 2-3 carrots

• 2 sliced onions

• 10 garlic cloves

• 1/4 C chopped ginger

• 4 tbsp. vegan butter

• 1 C veggie stock

• 2 C water

• 2 tsp. black pepper

• 2 tsp. pink Himalayan salt

• 3 tsp. ground cumin

• 1 tsp. thyme

• 1 tsp. rosemary

• 1 tbsp. nutritional yeast

• coconut cream

• pumpkin seeds
  

Instructions

1. Slice pumpkins in half, & bake on an oiled baking sheet for 40 m at 200 degrees C.

2. Sauté chopped onions, ginger, & garlic with butter for 5 minutes.

3. Wash, slice, & steam carrots until soft. Save excess water.

4. Once pumpkin has cooled, scoop pumpkin puree into a blender.

5. Add carrots, 2 C of excess water, sautéed mix, veggie stock, & spices to blender.

6. Pulse ingredients until smooth.

7. Top with coconut cream & pumpkin seeds.
   

Pro Tips

• I prefer to make my own pumpkin puree, but canned puree is a time saving option.

• If you can handle the kick, more ginger = less seasonal allergies.

• Adding coconut cream into the blended mix will make an even creamier soup.