Jessie's Recipe of the Week: Vegan Creamy Pumpkin Soup
Jessie is back again with another fall inspired recipe! We’re not sure about you, but we can’t seem to get tired of pumpkin this season. So, this week, Jessie will be walking you through how to make a creamy pumpkin soup that’s not only vegan and made with Upright’s instant oatmilk, but also your soon-to-be go-to for breezy fall nights when you want to feel warm and cozy.
Keep reading to make your own cozy pumpkin soup!
What you'll need:
- Immersion blender or blender
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 shallot, minced
- 1 can pumpkin puree
- 1 tablespoon freshly grated ginger
- ¼ teaspoon turmeric
- 2 cups low-sodium vegetable broth
- ¼ sachet Upright instant oatmilk, original
- ¼ cup water (for oatmilk)
- 1 ½ tablespoons maple syrup
- ½ lemon, juiced
- Salt and pepper to taste
Mince garlic and shallot. Add to soup pot along with oil. Sauté until fragrant and make sure it doesn’t burn!
Add pumpkin puree, fresh garlic, turmeric, and vegetable broth into pot. Stir to combine
Reduce to low heat and use immersion blender to blend soup. Alternatively, transfer soup mixture to blender and blend until creamy
Mix water and Upright instant oatmilk to create oatmilk
Once soup is blended, add in oatmilk, maple syrup, lemon juice, and salt and pepper into pot
Transfer soup into bowl to serve. Add toppings like toasted pumpkin seeds, kale chips, or fresh sage as desired
We hope you this creamy pumpkin soup helped warm up your breezy fall nights! Stay tuned for next week's recipe from Jessie!
Recipe adapted from https://www.onceuponapumpkinrd.com/