Vegan Pumpkin Soup

For some reason I thought all vegan food would be really challenging to make. I envisioned a recipe full of ingredients I’ve never heard of in an effort to replace flavors. Little did I realize that using natural, raw, plant-based ingredients in a soup would quickly and easily make it vegan. I stumbled upon this recipe from The Minimalist Baker and it sounded so good! Only seven ingredients (eight if you count my secret addition) and I was done.

Scanning the recipe, I was intrigued by the use of coconut milk versus cream – a lighter option that wouldn’t negate my efforts to be healthy. Because I happened to have a chunk of ginger sitting around, I decided to grate it up and add it for a secret touch. The combination of all these flavors was marvelous and nobody would have guessed it was vegan. It was the perfect item not only to make for a work potluck with soup served like little shooters in dixie cups, but also was delicious as my afternoon lunch topped with pumpkin seeds and a English muffin grilled cheese. *Note, this grilled cheese was not vegan. I just love a warm cheesy sandwich to dip into my soup.

This new soup recipe was an attempt to cross off more items on my fall bucket list. Just this week I made turkey chili and talked about it on Snapchat! Did you see? Watch more in the future by following me at gourmetgab. I would love to know what your favorite fall soups are. I’m looking forward to stretching this pumpkin variety through Thanksgiving.

Love food. Love self. Love life.
Gabriela