Pumpkin Soup
"During the fall and winter months, there are few things as comforting as a bowl of savory-sweet pumpkin soup. Served with dairy-free crackers or bread, this is a hearty, warming meal for lunch or dinner. For best results, use a non-dairy milk alternative that contains carrageenan, which will help keep the liquid stabilized during heating. Serves 4 to 6..."
INGREDIENTS
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1 T. olive oil
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1 cup finely chopped onion
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1 clove garlic, finely chopped
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1 medium-sized leek, white parts only, chopped
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1 cup chopped apple or pear
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3 T. sugar
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¾ t. ground cinnamon
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½ t. ground ginger
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¼ t. ground nutmeg
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½ t. salt, plus more to taste
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1 15-ounce can low-sodium vegetable broth
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2 cups water
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2 15-ounce cans pumpkin puree
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½ cup coconut milk
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½ cup almond milk or soymilk (see Head Note)
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Pepper, to taste
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Cayenne, for garnishing
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Fresh herbs, such as dill or parsley, for garnishing
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