Is it just us, or does the seasonal return of Pumpkin Spice Lattes ignite an unrelenting craving for all things pumpkin? Assuming we’re not alone (and, please, humor us if we are) - this ‘taste of fall,’ spiced pumpkin soup quells our pumpkin hankerings every time they arise. While the taste is reminiscent of an indulgent Thanksgiving Day starter, the thick consistency comes from pureed pumpkin and the creamy taste from almond milk - making it a light yet filling, vegan-friendly fall staple.

Ingredients:

  • 1 large sweet onion, chopped
  • 3-4 cloves garlic, minced
  • 2 tbsp. olive oil
  • 2 tsp. curry powder
  • 1/4 to 1 tsp. cayenne pepper (depending on how spicy you like it)
  • 1 tsp. coriander
  • 3 (15 oz.) cans pure pumpkin, or 6 cups roasted, pureed pumpkin
  • 5 cups vegetable stock
  • 2 cups unsweetened original almond milk
  • 2 tbsp. honey
  • 1 tsp. sea salt

Directions:

  • Heat olive oil over medium heat in a large dutch oven, and saute onion for 5 to 7 minutes, until translucent but not deeply browned. Add garlic and spices, and saute for another minute.
  • Add pumpkin and vegetable stock, and mix well. Bring to a boil, and then lower heat and simmer for 20-30 minutes.
  • Puree directly in the pot with an immersion blender. Stir in almond milk, honey and salt. Puree lightly once more.
  • Taste and adjust salt and spices if necessary.

Photo via Halloween Nights