There are so many varieties of plant based Pumpkin Soups floating in cyberspace. I especially like this pure entry from Dr. John McDougall - should say his wife, Mary. Their recipes are healthy, satisfying, and easy to prepare.
1/4 cup water
1 small onion, chopped
4 cups vegetable brth
1 (16 oz) can solid pack pumpkin
1/2 cup unsweetened applesauce
2 tsps curry powder
several dashes tobasco sauce
1/2 cup soy or rice milk
Place water and onion in saucepan, and cook, stirring occasionally, for 5 minutes until onion is soft. Add the broth, pumpkin, and applesauce. Stir to combine. Add the seasonings. Cook over low heat for 10 minutes. (Stir occasionally to prevent burning.) Stir in non-dairy milk just before serving.
How easy is this??? And so good for you, too! Loaded with beta-carotene, a healthy anti-oxidant that fights free radical damage.