Yummy Vegan Pumpkin Soup

I threw this together last night and it was pretty dang yummy, to my surprise! 

Ingredients:

2 T Cooking Oil (I used EVOO)

1 clove garlic, minced

1/4 cup chopped bell peppers (any color)

1/4 cup chopped green onions

2 1/2 cups cut carrots

4 small cut potatoes

1 large can 100% Pure Pumpkin

2-15.5 oz cans Garbanzo Beans (Chickpeas)

Handful of pine nuts, pan toasted

1 Can of Coconut Milk

Combine olive oil, garlic, peppers. pine nuts and green onions and brown them in the bottom of a large pot to bring out the flavors. Add the carrots and then quickly dump 1-2 quarts of water into the pot and bring to a boil. Cook the carrots until they are soft enough to blend. Scoop into the blender with a slotted spoon and add some of the carrot broth to the blender. Let them cool for a few minutes and then pulse the blender until the puree is complete. Return the puree to the pot and add the potatoes, can of pumpkin, the garbanzos and the coconut milk, stirring after each one.  Cook on medium heat until the potatoes are cooked.

This soup has no animal products, and therefore is completely vegan and super delicious! I know this is two recipes in a row, but culinary fabulosity is something I consider to be integral to my own femme identity. Once again, this can also be separated into individual portions and refrigerated or frozen for meals to take to work with you.

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Tags: comfort foods, cooking, femme, foods, recipe