Spiced Pumpkin Soup

By Chef Whitt Voodoo Vegan

A soulful sip of seasonal fall comfort. This recipe takes a traditional pumpkin soup and transforms it into a southern bisque with a latin twist.

YIELDS: 4 servings

COOK TIME: 20 min

PREP TIME: 10 min

OPTIONAL INGREDIENTS
Lime, Cilantro, and Toasted Pepitas

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INGREDIENTS

  • 1 (15 oz) can (444 ml) of plain pumpkin purée
  • 1 cup (237 ml) about 1 medium sweet potato, boiled, microwaved, or roasted and then mashed
  • 1 (14 oz) can (414 ml) of coconut milk
  • 2 cups (574 ml) vegetable broth
  • 1 tbsp plant-based butter or oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp oregano (dried)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1–2 tsp agave or sugar
  • Salt & black pepper, to taste

RECIPE

  1. In a pot, on medium-low heat, whisk pumpkin, mashed sweet potato, coconut milk, and broth until smooth.
  2. Add cumin, chili powder, oregano, garlic powder, onion powder, and agave/sugar.
  3. Simmer gently for 15 minutes, stirring occasionally, to prevent sticking.
  4. Add salt and pepper to taste.
  5. Turn off the heat, stir in butter.
  6. Serve as is or with optional garnishes.

 

CHEF’S NOTES:

  • Make a large batch and freeze some for later in a reused jar.