• 1 large onion, peeled and chopped (approximately 2 cups)
  • 3 large carrots, peeled and chopped (approximately 2 cups)
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 5 cups vegetable broth
  • 1 tablespoon maple syrup, optional
  • 1 can pumpkin puree, 15 oz
  • Salt and pepper to taste
  • Garnish with vegan sour cream (see recipe under sauces), cilantro, or pumpkin seeds

4-6 servings

Heat a large soup pan and dry sauté onion and carrot, adding a few tablespoons of water if they begin to stick. When slightly brown, add garlic and stir for one minute. Add spices and stir one minute, add broth and pumpkin and stir.

Bring to boil, lower heat, cover and cook on low for 30-35 minutes. Use an immersion blender or to puree the soup until smooth and creamy, or use a blender. Season with salt and pepper to taste.

For instant pot: Use the sauté function and cook as above. Push cancel button after adding the broth and pumpkin. Seal the lid and push manual or pressure cook and set for 8 minutes. Quick release or naturally release pressure when cycle is complete. Remove cover and puree as above and season with salt and pepper.