There is seriously something about fall soup-making that makes my heart skip a beat. I think because when we usually think of comfort foods, they tend to be on the luxurious side and laden with calories. But this fall soup is completely vegan, low in calories, and feels like your coziest fall sweater.
Fall Harvest Soup
- 1 tin plain pumpkin
- 1 whole butternut squash, peeled and cut into chunks
- 1/2 Can coconut milk
- 1/2 tsp ground cardamom
- 1/2 tsp cinnamon
- 3 whole cloves, ground
- 3 carrots, finely diced
- 2 stalks celery, finely diced
- 1 whole white onion, diced
- 1 thumb of ginger – grated
- 3 Cups of vegetable stock
- 1/4 C pure maple syrup
- Salt and Pepper to taste
- In a large stock pot, set to medium heat and add a few tsp of oil to pan.
- Saute onion for 3 minutes.
- Add celery and carrot, salt and begin cooking for 2 minutes then adding rest of seasoning, stock and squash.
- Raise heat and bring to boil, then cover and reduce heat to simmer and cook for 10 minutes. Check for tenderness.
- Once fork tender and ready to puree, using an immersion blender, puree until smooth.
- Add pumpkin puree, salt and dash of pepper, along with maple syrup slowly, to taste. Reserve the remaining maple syrup for garnish.
- Cook for 10 minutes, allowing flavours to develop. Add coconut milk slowly, reserving the remaining portion of the can for your garnish.
- Serve with toasted squash seeds, a swirl of coconut milk and maple and a garnish of crispy sage, if you wish (optional)