Cream of Pumpkin or Squash Soup (Vegan)

Cream of pumpkin or squash soup is a delicious and hearty soup that is perfect for a cold winter day. It is made with pumpkin or squash, vegetable broth, and spices. The soup is then pureed until smooth and creamy.

This recipe is for a basic cream of pumpkin or squash soup, but you can add your favorite toppings, such as vegan sour cream, pumpkin seeds, or fresh herbs.

Ingredients

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 (15 ounce) can pumpkin puree

• 1 (15 ounce) can butternut squash puree

• 4 cups vegetable broth

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• Vegan sour cream, for garnish (optional)

• Pumpkin seeds, for garnish (optional)

• Fresh herbs, for garnish (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

2. Add the pumpkin puree, butternut squash puree, vegetable broth, cinnamon, ginger, nutmeg, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes.

3. Puree the soup until smooth using an immersion blender or regular blender.

4. Serve immediately, garnished with vegan sour cream, pumpkin seeds, and fresh herbs (optional).

Tips

• For a richer flavor, use homemade vegetable broth.

• To make ahead, prepare the soup as directed and store in an airtight container in the refrigerator for up to 24 hours. When ready to serve, bring the soup to a simmer and cook for 5 minutes, or until heated through.

• To make vegan, use vegetable broth, vegan sour cream, and pumpkin seeds.

Here is a story about how I came up with the Cream of Pumpkin or Squash Soup recipe:

I was inspired to create this recipe after visiting a friend's house for dinner. She served a delicious cream of pumpkin soup, and I was immediately hooked. I knew I had to try to make it at home.

I made a few changes to the recipe, such as using butternut squash instead of pumpkin, and I was really happy with the results. The soup was creamy and flavorful, and it was perfect for a cold winter day.

I've made this recipe many times over the years, and it's always a hit with my family and friends. It's a great way to impress guests, and it's a quick and easy weeknight meal.

I hope you enjoy this recipe as much as I do!

Here are some additional tips and tricks for making a great cream of pumpkin or squash soup:

• Use fresh, high-quality pumpkin or squash puree. The puree is the star of the dish, so it's important to use the best quality that you can find.

• Don't overcook the soup. Overcooked soup will be mushy and unpleasant.

• Serve the soup immediately, while it's still hot.

• Garnish the soup with your favorite toppings, such as vegan sour cream, pumpkin seeds, and fresh herbs.