Vegan Pumpkin Soup with Curried Pepitas

Today’s post is a recipe for a warm and comforting vegan pumpkin soup. Because it is on the simple side when it comes to flavor, I have to jazz this thing up with curried pepitas and cashew cream. I tried to keep things simple for this post but I couldn’t help it. I just love the combination of curry and pumpkin. The added nutty richness of the cashew cream isn’t too bad either.

To make the curried pepitas, I used the procedures from the bacon candy and curried cashew post but omitted the bacon (duh), and halved the amount of salt. If you feel confident, just toss some pepitas with some salt, curry powder, and pepper, and then toast them in the oven until fragrant.

For 2-3 servings:

• 1 tbsp. olive oil
• 1/3 c. chopped yellow onion
• 2 garlic clove, minced
• 2 c. pumpkin purée (DIY purée, not canned)
  
• 2 c. vegetable broth
• 1/2 c. coconut milk
• 1 tsp. maple syrup
• 1/8 tsp. ground cinnamon
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 1/8 tsp. ground nutmeg
• 1/8 tsp. freshly grated ginger
• Cashew cream, to finish (optional)
• Curried pepitas, to finish (optional)

In a saucepan, heat olive oil over medium heat. Cook onions and minced garlic until the onions are translucent and slightly browned. Add the remaining ingredients. Bring to boil and reduce heat to medium-low to let it simmer for about 12 to 14 minutes. Serve hot and finish with a spoonful of cashew cream and/or pepitas, if desired.