By Callie Cook
Pumpkin’s vacillating popularity is largely influenced by what time of the year it is. Don’t let this food fly under your radar if it’s not accompanied by a crisp breeze and crunchy leaves. It’s vitamin-rich, antioxidant, nutrient-dense contents should be considered year-round. Pumpkin is especially convenient in its canned form and makes for great non-perishable food to keep in the pantry. This feel-good recipe is easy to make and satisfying to eat. Enjoy a warm bowl of vegan pumpkin soup!
Makes 4 servings
Time: 25 minutes
1 T olive oil
One 16 oz can pumpkin puree
3 c water
2 c coconut milk
2 T maple syrup
1 T cinnamon
Salt and pepper, to taste
Simmer olive oil over medium heat. Combine pumpkin puree and water. Stir well.
Slowly add in coconut milk, maple syrup and cinnamon. Stir in salt and pepper as needed. Bring to a boil then simmer over medium-low heat for 7 minutes.
Optional: garnish with roasted nuts, seeds, and cranberries.
Callie Cook is a budding food and wine writer currently studying for the Level 3 award in Wine through the Wine and Spirit Education Trust.