I’m still learning how to cook and have no doubt had some major fails along the way!!! The one thing I haven’t managed to mess up yet though – is soup! There’s nothing more comforting than a big bowl of creamy soup right? It’s insane how easy and simple soups are to make – and yet I think it’s an item that’s often overlooked and underestimated when meal prepping. Since my girlfriend started sharing different soup recipes with me (you may remember the one from my “How to Create a Healthy Girls Spa Getaway” post), I’ve experimented with my own and make them for an app or dinner at least a few times a week. I’ll do something as simple as steam butternut squash and put it in my Vitamix with a cup of vegetable stock and 1 tablespoon of olive oil. This 3 ingredient combo creates the creamiest, yummiest soup ever and you would never know that it has zero sugar or dairy in it. This pumpkin soup recipe I whipped up here, is ideal for chilly October nights and fall in general! Carve out mini pumpkins and serve to guests for a festive touch.
Vegan Pumpkin Soup (adapted from this recipe)
1 tbsp olive oil
1/2 cup onion diced
2 cloves of garlic
1 tbsp fresh rosemary died
1/2 pumpkin (*about 8 cups – even though it’s more work, I recommend using an actual pumpkin vs puree)
4 cups vegetable broth
1/2 cup coconut milk
Toppings: Toasted pumpkin seeds, sage, nutritional yeast, olive oil, and/or pink himalayan salt
Cook onion for 3 or so minutes until translucent, then add garlic and pumpkin and stir for 3 minutes. Add the rosemary and vegetable broth, bring to a boil, then simmer until pumpkin is soft. Puree mixture, return to the pot and add in coconut milk. Simmer for 2 minutes and top with your toppings of choice – enjoy!