Each and every year I’m mystified as to why Thanksgiving is near the end of November in America instead of an earlier part of the harvest season. Don’t get me wrong, I love the harvest season but how did those crafty pilgrims and first settlers ever get to have enough fresh food to provide for everyone? Maybe it was similar to Jesus and the fish and loaves of bread or something like that, not sure… Nonetheless, I’m thankful this time of year for one of my favorite vegetables, the pumpkin. Pumpkins are not only the most colorful thing at the farmers’ markets right now in the Northern states but also are packed with nutrients that keep our chilled bodies going throughout the season change. These bright delights are filled with high amounts of vitamin A, fiber and antioxidant but low in fat which is always good for a healthy diet. Additionally, it is said to have properties that actually help fight against aging, which we should all appreciate in our food.
The other day after baking Halloween cookies with a certain cutie 16 month old neighbor, we made pumpkin soup for dinner. It’s a very easy soup to make and can be whipped together very fast. In our household we generally go purchase $1.00 pie pumpkins (medium-sized pumpkin) for our kitchen, can’t complain about the price right! If I hadn’t sold you on it already, let it be known that it is easy to put together in minutes and has few ingredients that you probably already have in your kitchen – hooray~
Vegan Pumpkin Soup
Serves 6-8 Pumpkin Eaters
1 med pumpkin, roasted and blended smooth
1/4c olive oil
1/2 lg onion, diced
3 apples, cored, peeled, and coarsely chopped
4c vegan chicken-less or vegetable broth
2/3 c soymilk or lite coconut milk, unsweetened
1. Sauté apples, onion, and pumpkin until brown.
2. Add the stock and bring to a boil. Reduce to a simmer and cover until soft, about 15 minutes or so.
3. Toss in blender and give it a whirl until smooth.
4. Put back in pan on stove, add soymilk. Heat on low until the soup is warmed through completely.