- Place the vegetable stock in a three-quart pot over high heat. Add all of the ingredients except the soy creamer and cilantro. Cook until onion is soft, approximately 10 minutes, stirring occasionally.
- Add the soy creamer and transfer to a blender (blend in batches if necessary) and blend until creamy. You can also use an immersion blender to blend the soup in the pot
- If using a blender, return the soup to the pot and stir in the cilantro. Cook for 5 minutes over medium-low heat, stirring occasionally. Serve hot!
Season: Fall or winter
Number of Vegetable Servings per Serving of Recipe: 2 servings
Where Recipe Fits Into Meal Wheel: Vegetables
Tips for What to Do With Excess ingredients: Leftover pumpkin can be added to baking or pie recipes.
|Curried Pumpkin Soup
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