Creamy Pumpkin Soup l Dairy-Free

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth can be more nutritious and flavorful.

Cut the pumpkin into pieces; the creator uses a pie pumpkin.

Prepare a mirepoix with two parts onion, two parts carrot, and one part celery.

Turn the stove to medium heat and add the pumpkin and mirepoix to the pot.

Let the vegetables sweat for a bit before adding white wine.

Cover the mixture with chicken stock and add garlic, ginger, and spices; stir well.

Turn the stove to low, cover, and simmer for about 30 minutes.

Make a yogurt sauce by mixing plain yogurt with lemon juice and salt; taste and adjust as needed.

After 30 minutes, turn off the heat and blend the soup mixture until smooth; add cream if needed for blending.

Transfer the blended soup back to the pan and add cream of cashew, made from one part raw cashew to four parts water.

Cook the cream of cashew into the soup to thicken it; adjust with more broth and salt if necessary.

Serve the soup garnished with yogurt and green onion or chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens