Curried Pumpkin Soup

Curried Pumpkin Soup

Yields: 5 1-cup Servings

Ingredients:

• 1⁄2 onion, chopped

• 2 cloves garlic, pressed

• 1 large potato, diced

• 2 cups water or vegetable broth

• 2 cups fresh pumpkin, cooked

• 1 cup plant-based unsweetened milk

• 1 Tablespoon olive oil

• 1⁄2 teaspoon coriander

• 1⁄2 teaspoon tarragon

• 1⁄2 teaspoon sage

• 1 teaspoon thyme

• 1⁄4 teaspoon cayenne, optional

• 1 teaspoon curry powder

• 2 Tablespoons nutritional yeast

• 2 teaspoons salt

• 1 teaspoon lemon juice

• Sage and fresh parsley

• 1⁄4 cup plant-based sour cream

Directions:

1. Combine the prepared onion, garlic, potato, and water in a saucepan. Cover and bring to a boil. Reduce heat to simmer for 5 minutes, or until the potatoes are tender.

2. Pour into blender and blend until smooth. Pour back into saucepan.

3. Add the remaining ingredients to a saucepan and mix well. Heat to the desired temperature. DO NOT BOIL.

4. Before serving, sprinkle with sage, fresh parsley, and a dollop of sour cream.

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