Recipe: Spicy Pumpkin Soup (+ cookbook review)If you are looking for a great fall soup that is super easy to make, this one is it. This recipe is from the cookbook Quick and Easy Vegan Comfort Food which is an amazing cookbook! I borrowed it from the library and loved the recipes I made so much that it's now on my Christmas wish list. For example, I never even considered making enchiladas myself until I got this cookbook, and the result was so delicious, we will be eating them regularly. Give this cookbook a try; I don't think you will be disappointed.
My version of the soup recipe is almost identical to the one in the cookbook, with just a couple lazyveg-tweaks. (I just can't help it.)
1 15 oz can pumpkin puree
1 14 oz can lite coconut milk
1 cup vegetable stock (I use Imagine brand low sodium)
3 packets Splenda (or 2-3 Tbsp of your sweetener of choice)
1 tsp red pepper flakes (which is pretty spicy, use less if desired)
Whisk together in a stockpot. Bring to a low boil. Lower heat, cover, and simmer for 10 min (or more is fine if you are cooking the rest of dinner).
Makes 2 - 4 servings.