2.5lbspumpkinafter seeds are removed, peeled and chopped into cubes
10cupsvegetable brothor water
salt to taste
2sprigs escallion/green onions
1/4teaspoonred pepper flakes
1small plummy tomatochopped
4clovesgarlicminced
1teaspoonMrs. Dash herbs and lemon seasoningor any herbs seasoning
1/4cupcoconut milk
Instructions
Pour water in a very large pot (so you don't get splashed when blending) and bring to a boil.
Place the pumpkin into the pot with salt, reduce the heat the medium, and add all the other ingredients except the Mrs. Dash and coconut milk. Cover the pot and cook for about 20 minutes or until the pumpkin is fork soft. Remove from heat and use your immersion blender and blend all ingredients together.
Return to stove on low heat and stir the coconut milk and Mrs. Dash in and simmer uncovered for 5 minutes. This helps to thicken up the soup.
Remove from heat and serve alone or with toasted croutons if desired.
Notes
Mom’s notes: you can add carrots if you’d like also! This soup is a great way to sneak extra vegetables into your kids meals if they won’t eat them but will drink them.
To store: Leftover vegan creamy pumpkin soup can be refrigerated in an airtight container for up to 4 days. To reheat, warm the soup on the stovetop or in the microwave until heated through.
To freeze: Place the pumpkin soup in an airtight container or freezer bag and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator, then reheat according to the instructions above.