Spiced Cream of Pumpkin Soup

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Spiced Cream of Pumpkin Soup

Serves 4

 

* 1 TB Organic Extra Virgin Olive Oil

* 1 large onion, sliced

* 3 cloves garlic, thinly sliced

* 1 red bell pepper, thinly sliced

* 1 sweet potato (about 10 oz), peeled and thinly sliced

* 1 pickled jalapeño pepper, finely chopped

* 2 TB tomato paste

* 2 tsp sugar (or alternative natural sweetener)

* 3/4 tsp salt

* 1/2 tsp black pepper

* 2 cups [vegan] milk of choice (soy, almond, etc.)

* 1 can (15-oz) solid-pack pumpkin purée

* 2 TB fresh lime juice

 

Prep Time: 45 minutes

 

1. In large saucepan, heat oil over medium heat. Add onion and garlic

and cook, stirring frequently, for 7 minutes or until onion is golden

brown.

 

2. Add bell pepper and cook 5 minutes, or until tender. Add sweet

potato, jalapeño, tomato paste, and sugar, stirring to coat. Stir in

salt, black pepper, and 21/2 cups of water and bring to a boil. Reduce

to a simmer, cover, and cook 15 minutes or until sweet potato is tender.

 

3. Stir milk and pumpkin into sweet potato mixture and return to a

boil. Reduce to a simmer and cook, uncovered, stirring frequently, about

3 minutes to blend the flavors. Stir in lime juice.

 

4. Transfer mixture to a blender or food processor and puree until

smooth. Return puree to pan and reheat over low heat.

 

 

WholeHealthMD.com, LLC. Used with permission. (adapted to vegan)