Go Back
Print

Creamy Vegan Tomato Pumpkin Soup

Course Soup
Cuisine American

Ingredients

  • 2 tbsp olive oil
  • 1 small yellow onion chopped
  • 1 clove garlic minced
  • 1 28 ounce can whole peeled tomatoes
  • 1 15 ounce canned pumpkin unsweetened
  • 1 ½ cup vegetable broth or water
  • 10 leaves fresh basil
  • 10 leaves fresh sage
  • 2 tbsp brown sugar or 1 tbsp agave
  • ½ tsp pumpkin spice or cinnamon
  • 2 tsp salt
  • ½ tsp black pepper
  • ¾ cup Califia Farms unsweetened almond milk
  • ½ cup Califia Farms pumpkin spice almond and coconut milk creamer
  • Serve with mini toasts

Instructions

  • Using a medium size pot or small Dutch oven on medium high heat, add olive oil and saute onion until translucent, about 5 min. Add in garlic and cook for another minute. Add in canned tomatoes, pumpkin puree, vegetable broth, herbs, sugar, pumpkin spice, salt and pepper, stir to combine. Bring soup to a boil, then lower heat and simmer for 10 minutes.
  • Next carefully puree soup using an immersion blender, or in small batches in a blender. Place back on medium heat and add in almond milk and pumpkin creamer. Stir well and adjust seasoning to taste. Garnish with fresh basil, sage, toasted bread crumbs