There is nothing like a steamy bowl of soup to warm up a crisp fall evening.
This pumpkin soup has three ingredients and is ready in five minutes but no one needs to know this! It is rich, creamy (despite the lack of dairy) and hearty and I have no shame in taking a little help from organic canned pumpkin puree and gluten free chicken stock. To make this recipe vegan, use vegetable stock instead.
I couldn’t resist giving this soup some Halloween flair with spider webs. I just put some sour cream (dairy free is fine) in a small plastic squeeze bottle, gave it a shake to loosen it up a bit and then drew concentric circles on top of the soup. I then took a toothpick and drew lines through the circles; alternate the lines from the center out and then from the outside in. If you prefer a less Halloween-specific garnish, a dollop of sour cream and maybe a sprinkling of chives is quite lovely.
Written by Jennifer Peñas
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