I needed to use the leftover pumpkin from the Vegan Chocolate Chip Cookies, so I came up with this soup. It's easy to make, nutritious and heart-warming on a cold winter night.
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| vegan pumpkin soup |
3 cloves garlic
1 tsp grated ginger
2 cups cooked pumpkin
3 cups veggie stock
1 tsp curry
1/4 tsp nutmeg
1-2 cups chopped kale
1/2 cup almond or soy milk
sea salt & pepper to taste
Fry onion, garlic & ginger. Add pumpkin, veggie stock & spices. Simmer for 15 minutes. Add kale, simmer 5 minutes. Stir in milk. Season with salt and pepper.
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