Creamy Pumpkin Soup

Name: Creamy Pumpkin Soup
Yield: Serves 4
Ingredients: ⅓ cup (80 ml) nondairy creamer or unsweetened nondairy milk; 3 cups (720 ml) water; 6 garlic cloves, minced; 1 teaspoon finely chopped fresh rosemary, or ½ teaspoon dried; 1 teaspoon pink or sea salt; ¼ to ½ teaspoon ground cloves; 1 teaspoon black pepper; ¼ teaspoon ground nutmeg; ¼ teaspoon ground allspice; ⅛ teaspoon ground ginger or minced fresh ginger; 1 teaspoon finely chopped fresh thyme, or ¼ teaspoon dried; ⅛ teaspoon ground cinnamon; ½ cup (120 ml) unsalted vegetable stock; 1 tablespoon vegan margarine or olive oil; 12 ounces (340 g) calabaza (West Indian) squash, kabocha squash, or any other winter squash, chopped; 7 ounces (200 g) orange-fleshed sweet potato, chopped; ½ onion, finely chopped; 1 teaspoon agave nectar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

In the West Indies, pumpkin soup is usually of a spicy nature, but some restaurants offer a milder soup like this one. Calabaza squash is another name for West Indian pumpkin, but you can use kabocha squash if you can’t find calabaza.

Ingredients

1 tablespoon vegan margarine or olive oil
12 ounces (340 g)

Soup
Caribbean
Gluten-free
Vegan
Spicy

Method

Heat the margarine in a soup pot over medium heat. Add the squash, sweet potato, onion, and half of the garlic and sauté for 5 minutes. Stir in the water, rosemary, salt, pepper, cloves, allspice, nutmeg, ginger, and cinnamon. Cover and cook for 25 to 30 minutes, until the vegetables are tender. Let the soup cool slightly.
Stir in the remaining garlic, the thyme,