Smokey Pumpkin Soup

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A major beta-carotene hit! Great for cold days

Preparation time: 45 minutes
Cooking time: 30 minutes

Difficulty: Easy - for beginners
Serves: 4

Dietary guidance: v v d 


3 tablespoons Earth balance or vegetable oil
1 medium onion, chopped
2-3 garlic cloves, minced
1 small to medium carrot, sliced in 1/2-inch rounds
1/2 cup well-scrubbed sweet potato, cut into chunks
6 cups vegetable broth
1 cup pumpkin puree (or 1 cup chopped raw pumpkin)
1 slice oat bread, torn into pieces
1 teaspoon dried thyme
1 teaspoon crumbled dried sage
1/2 cup soy creamer or almond butter
1/2 - 1 T natural smoke flavor
1/4 cup chopped fresh parsley


In a large soup pot, heat the butter on medium. When the butter is melted, add onion, garlic, carrot, and sweet potato. Saute the vegetables, stirring to coat with butter, for a few minutes, until the onion is translucent.

Add the vegetable broth, pumpkin puree, oat bread, thyme, and sage. Stir to mix thoroughly, bring to a boil, then reduce heat, cover, and simmer until the sweet potato is tender, about 30 minutes.

Add the cream, smoke flavor, and parsley. Stir to mix and continue to simmer (do not boil) until the cheese is melted.

Puree in batches in your blender or food processor (or use a potato ricer), adding more cream to thin, if needed.


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