Ingredients
- 1 medium onion, chopped
- 3 tablespoon olive oil
- 3 cups vegetable broth or vegan chicken broth
- 30 oz. pumpkin puree (2 cans)
- 28 oz. plain tomato sauce (NOT pasta sauce)
- 2 tablespoon vegan maple syrup
- 1 1/2 teaspoon powdered ginger (more or less, to taste)
- 1/2 teaspoon Chinese five spice (or an equal blend of cloves, cinnamon, nutmeg)
Directions
In a medium pot, heat oil on medium. Add onions and saute
until translucent and soft. Add the broth and simmer for 5
minutes. Strain the onions from the broth, reserving the
broth in a bowl. You can use the onions for another dish,
or puree them and add them back to the pan if you like a
lot of onion flavor. Mix the pumpkin puree, tomato sauce
and maple syrup in the pot and add a third of the broth at
a time, blending well after each addition. Add the spices,
stir well and heat the soup until just below simmering.
Serve and enjoy!
Serves: 4
Preparation time: 30 minutes