CheekyChicago

There’s nothing better on a frigid night than a comforting bowl of soup. One of my favorite ingredients to cook with is pumpkin – for its wonderful vitamins and minerals, as well as its flavor profile.

If you want something hearty or to pair with a healthy salad or sandwich for lunch, look no further than this easy soup. Play with non-dairy milk to see what you enjoy best.

Dairy Free Pumpkin Soup

Ingredients:

1 Tbsp. coconut oil (or olive)

1 cup finely chopped onion

1 clove garlic, finely chopped

1 medium-sized leek, white parts only, chopped

1 cup chopped apple or pear

3 Tbsp. organic sucanat (or sugar)

3/4 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1 15-ounce can low-sodium veggie broth

2 cups water

2 15-ounce can pumpkin puree (or fresh, pureed pumpkin)

1/2 cup coconut milk

1/2 cup almond milk or soy milk

Pepper, to taste

Cayenne, as a garnish

1. In a medium-large stock pot (3-5 quarts), heat the oil over medium-high heat. Add the onion and garlic, and cook for 3-4 minutes, or until the onion is translucent.

2. Add the leek, apple, sugar and spices and cook for 1-2 minutes, stirring constantly until the leek is soft.

3. Add the veggie broth and water. Bring the mixture to a boil and turn down to simmer for around 15 minutes, or until the apple pieces are tender.

4. Stir in pumpkin puree. Working in batches, puree the mixture in a blender until smooth, adding a bit of the coconut milk and almond milk to each batch until all has been added. Return the soup to the pot and heat over low, stirring to desired temperature.

5. Garnish with a sprinkle of cayenne and fresh herbs of your choice!