Vegan Recipes - Soups

Simply Pumpkin Soup

by Audrey Smith

Pumpkin Soup

Simple, pleasant autumn custom to usher in the cool, crisp days. A nice change from other soups, too.

Ingredients:

1 small onion, chopped
1 tablespoon oil
1 cup water
1 1/2 cups pumpkin puree
1 cup vegetable broth
1 teaspoon ground cinnamon
1 cup plain soy milk or other nondairy milk

In Dutch oven, cook onion in 1 tablespoon oil until soft. Add the rest of ingredients, except milk. Bring to a boil and simmer 8 minutes. Stir in milk and heat through.

Pumpkin stems are dry and may catch fire in the oven. Use homemade or canned vegetable stock or the liquid from canned vegetables. There are many other ways of seeing that garden surplus is put to good use: selling it at farmer's markets or to a local restaurant or green grocer, sharing with family and friends or swapping vegetables and fruits for something you need. Another option is donating produce to a local homeless shelter, senior center, soup kitchen, or food pantry. In these challenging economic times, there are many folks more than willing to accept the generous gift of fresh produce and put it to good use.

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