Creamy Pumpkin Soup




October is Vegan Month of Food. Check out The Post Punk Kitchen for more information. Isa Moskowitz and Terry Romero, co-authors of Veganomicon, encourage vegans everywhere to blog at least 20 times this month about vegan food. It’s unlikely I will make the 20 suggested posts, but I will do my best to spread the vegan word! On to the first of many (I hope) posts this month. Fall has arrived and pumpkins are everywhere. Looks like the time is right to post Lisa’s creamy pumpkin soup recipe. Sounds yummy. Enjoy!

Creamy Pumpkin Soup

from Lisa’s kitchen
Serves 4-6

120 ounces of pumpkin, fresh or canned
1 container of vegetable broth (such as Imagine brand)
4 containers of Silk Soy Creamer
2 tubs of Tofutti Sour Cream
1 tablespoon onion powder
Salt and Pepper to taste

Combine all ingredients in a large stockpot; use an immersion blender to make it smooth and velvety; heat on a low setting for about 30 minutes. Serve in a bread bowl or a regular bowl over a generous dollop of Tofutti Sour Cream.


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