Description
Creamy Vegan Pumpkin Soup with Spiced Savory Granola. Warm, comforting with a crunchy savory granola topping, a real crowd-pleaser for Thanksgiving and all winter long.
Ingredients
Units
Scale
- 2 cups leeks, clean and sliced or but frozen
- 3-15 ounce cans of organic pumpkin puree (make sure it's not pumpkin pie filling!)
- 3 medium gala or golden delicious apples, cored and quartered. No need to peel the apples.
- 2 medium sweet potatoes peeled and cut into large cubes
- 4 cups veggie broth, non-chicken broth, or water with vegetable bouillon. You should have enough liquid to just cover the vegetables and apples.
- 1 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp black pepper ( or less if you don't like it spicy)
- 1/8 tsp ginger powder
- 1/2 tsp pumpkin pie spice
- 2 tbsp agave or maple syrup
- Savory granola or pumpkin seeds for garnish
Instructions
- In a large soup pot combine leeks, pumpkin, apples, sweet potatoes, and broth or water and bouillon.
- Bring to a boil. Add salt and spices
- Cover lower the heat and simmer for about 30 minutes or until the sweet potatoes and apples are tender
- Let the soup cool for at least 20 minutes. Puree in a blender until creamy making sure the lid is closed tight and placing a kitchen towel on top of the blender, before turning it on. This will prevent any burns in case any steam or hot soup escapes. Please be safe. You mat also use an immersion blender.
- Return to soup pot and add agave nectar or maple syrup. Simmer for an additional 10 minutes
- Garnish with savory granola right before serving
Notes
- Read the post if you would like to use a whole pumpkin instead of canned.
This posts was originally published on October 17, 2012
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: soup
- Method: Stove-top
- Cuisine: thanksgiving
Nutrition
- Serving Size: 1 cup
- Calories: 141
- Sugar: 15.2
- Sodium: 403
- Fat: 1.1
- Saturated Fat: .4
- Unsaturated Fat: .5
- Trans Fat: 0
- Carbohydrates: 31.1
- Fiber: 6.3
- Protein: 4.2
- Cholesterol: 0