During this beautiful fall weather when the temperature is beginning to drop, I tend to imagine being inside with a cup of tea and a nice big bowl of homemade pumpkin soup. Mmn. Its one of my favorite memories as a kid. But ever since going vegan, a lot has changed. That soup is no longer a package of beef ramen and that tea is no longer soda as it was during my junkfood days. Don’t get me wrong. Junk-food is awesome! If my metabolism was higher, i would be making pumpkin brownies all day long! Sadly, it is what it is.
With my pumpkin craze on the loose, I just had to create a pumpkin soup recipe of my own! Nutmeggy, pumpkiny, creamy goodness. Can’t you just feel the warmth just coursing through your body as you imagine taking a bite? Bliss.
1 15-oz can pure pumpkin
¼ c. vegetable broth
2 tbsp. arrowroot powder
4 tbsp. nutmeg(plus extra for sprinkling)
2 tbsp. cinnamon
1 tbsp all spice
1 pear (optional)
-In a small bowl, whisk all of the ingredients together. Make sure the arrowroot powder is well dissolved.
-Pour the whisked ingredients into a medium sauce pan and set it to medium heat.
-Cook for about 5-10 minutes or until the soup is the thickness you like (mine took about 4 min for a nice brothy soup.)
-Ladle the soup into bowls . If you chose the optional pear, cut it into cubes (with skin on) and put a few into the middle of the bowl right before serving.
-Sprinkle a little nutmeg over everything and serve.
Yep. That did it. This soup is exactly what I need to make my way through fall. And it only took, like, 5 minutes to make depending on how thick you want it! I love extremely cold weather, but who says it still can’t be an excuse to make some awesome soup? I
What is your favorite fall-time soup?
Soup-Warmed Health Freax Unite!
-Andrew “VegMuffinMan” Morrison