Spiced Pumpkin Soup
Recipe from Brook and Michael Paone
Photo by Liqin Cao
2 cups vegetable stock
1 cup coconut milk
1 15 ounce can pumpkin puree
3 tablespoons light brown sugar
1 teaspoon cumin
½ teaspoon chili powder
⅛ teaspoon nutmeg
½ teaspoon salt
Mix the vegetable stock and coconut milk together in a pot and bring to a boil over medium high heat, stirring occasionally.
Whisk in the pumpkin puree, light brown sugar, cumin, chili powder, coriander and nutmeg. Reduce the heat to medium and simmer.
The soup will thicken slightly in about 15 minutes of simmering and should be stirred occasionally during this time.
Top with vegan cheddar shreds, fresh cilantro and roasted pumpkin seeds.
This recipe makes 4 cup size portions, or 2 large bowls of soup.
Serve hot, Enjoy!