The only thing more comforting than a bowl of soup is a bowl of homemade soup that is both vegan and gluten-free. There’s something special about cooking comforting meals like this during the Fall that will warm you up and have your kitchen smelling festive.
Cozy up with someone you love and enjoy this delicious pumpkin soup on a cool fall night! – Veronica
- 1 tbsp. olive oil
- 1 yellow onion, diced
- ½ cup organic Crimini mushrooms, sliced
- 1 clove garlic
- 1 tsp. curry powder
- 1 ½ tbsp. gluten-free flour (we like Bob’s Red Mill)
- 3 cups organic vegetable broth
- 2 cups Chef V’s Organic Pumpkin Puree (see recipe HERE)
- ½ cup of canned coconut milk
- 1 tsp. nutmeg
- 1 tsp organic sea salt
- ½ tsp. black pepper
Bring oil to medium high heat and saute onion and mushrooms for 3 minutes or until onions are translucent.
Add garlic, curry powder and gluten-free flour to the pan to continue to cook for one more minute.
Slowly add the vegetable broth and bring to a boil.
Cook and stir for a couple of minutes until the soup starts to thicken.
Add the pumpkin puree, almond milk, nutmeg, salt and pepper.
Continue to stir and cook for an additional 5 minutes.
Blend small batches of soup in a Vitamix or blender to a get a smooth texture and serve hot.