Dairy Free Betty, by Jessica McRoberts. She posted this recipe for pumpkin soup awhile ago, & I just had to try it! (I made it shortly after she did, but forgot to post about it! My bad.)
Anyhoo, I made a few little ingredient & cooking method changes, & didn't make the croutons (I'm not the biggest fan of bread). It was delicious! I ate half the pot for dinner, & saved the rest for dinner the next night! :) lovelovelove! 'tis perfect for the season <3
1 tbs coconut oil
4 cloves garlic, minced
3 medium carrots, grated
1 large yellow pepper, seeded & diced
4 green onions, sliced lengthwise (save one for garnish)
2 tsp fresh grated ginger
3 cups veggie stock
1 can pumpkin puree (398ml)
sea salt & pepper to taste
1) In a large pot over medium heat, saute the garlic, carrots & pepper in the coconut oil for a few minutes until golden. Add the green onion and ginger & continue to cook for another minute.
2) Either add all ingredients + 1 cup of veggie stock to a blender & puree, or use an immersion blender in your pot. I used an immersion blender, & left the soup a little bit chunky, because I love chunky soups :)
3) Return everything to pot & add the rest of the veggie stock & pumpkin puree. Stir everything together and continue to cook for another 10 minutes.
4) Serve warm with slivered green onions for garnish!
peace, love, food <3