Pumpkin Soup Recipe

Ingredients:

• 4 tbsp olive oil
• 2 medium onions - chopped
• 2 carrots - chopped
• 2 tbsp garlic - minced
• 1/4 tsp crushed red pepper
• 1 tsp cumin
• 3 cans 100% pumpkin or 6 cups of roasted pumpkin puree
• 5 cups vegetable broth
• 2 cups Silk Soy Original
• 1/2 cup brown sugar
• 1/2 cup of Silk Soy Creamer
• salt and pepper to taste
• Tofutti Sour Cream (for topping)

1. Olive oil should cover the bottom of a large sauce pan. Over medium-high heat saute the carrots and onions until soft (add carrots first since they take a bit longer to soften). Add the spices and saute for another minute or so.

2. Add pumpkin and broth and stir well. Bring the soup to a boil then let simmer for another 10-15 minutes.

3. Transfer soup in batches to a blender or food processor  cover tightly, and blend until smooth. Return to sauce pan on low heat. 

4. Add brown sugar and mix. Slowly add soy milk while stirring the soup. Add soy cream. Adjust to taste with salt and pepper.

5. Serve. A drizzle of balsamic vinegar enhances the taste or a dollop of a Tofutti sour cream.