Say YES to Vegan Pumpkin Soup

Time to use up the pumpkins before they go out of season… this soup was simple and easy to make and it tasted great! Best part is that even though it’s smooth and creamy, it’s vegan.

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Ingredients

  • 4-5 baby potatoes
  • 1 can of pumpkin purée
  • 1/2 red onion
  • pepper
  • salt
  • curry powder

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  1. Boil the potatoes for 25-30 mins.
  2. When the potatoes are done lightly fry them in pan with the red onions and salt a pepper.
  3. Pour the pumpkin into a blender with the potatoes and onions and a tablespoon of curry powder and blend until smooth.
  4. Finally heat the soup up in a pan and add some toasted bread to the top to garnish.

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