Name: Vegan Pumpkin Soup
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tbsp coconut oil (or extra virgin olive oil); 1 null head cauliflower (chopped into florets (about 3 cups)); 1 null medium yellow onion (diced); 0.5 tsp kosher salt; 0.25 tsp ground black pepper; 3 null garlic cloves (minced (about 1 tablespoon)); 0.75 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp ground nutmeg; 3 cups vegetable broth (plus extra as needed); 1 can 15-ounce can pumpkin puree; 3 tbsp pure maple syrup; 2 tbsp almond butter; 1 cup almond milk

Instructions

Show units in method

1

Heat the coconut oil (2 tbsp) in a Dutch oven over medium heat. Add cauliflower (1 head), yellow onion (1 medium), kosher salt (0.5 tsp), and ground black pepper (0.25 tsp) and cook until the [onion] is softened and translucent. Stir in cloves (3 garlic), ground cumin (0.75 tsp), ground coriander (0.5 tsp), and ground nutmeg (0.25 tsp) and cook for 30 seconds, just until fragrant.
2

Stir in vegetable broth (3 cups), pumpkin puree (1 can), pure maple syrup (3 tbsp), and almond butter (2 tbsp). Scrape up any browned bits from the bottom of the pot. Bring to a boil, reduce heat to a simmer, and cook until the [cauliflower] is softened. Stir in almond milk (1 cup).
3

Puree the soup until very smooth using an immersion blender, or transfer in batches to a blender (fill halfway for hot liquids). Return the pureed soup to the pot. Stir to heat through, then adjust consistency with additional [vegetable broth] as needed. Season with additional [kosher salt] and [black pepper] to taste. Garnish with pumpkin seeds, chopped fresh parsley, and pomegranate seeds as desired. Serve hot.