Creamy Pumpkin Bisque

Fall is finally upon us <3 My recipes for the next two months will be dominated by squash, root veggies, pie, and cider... I can't wait. I wanted to kick off the season by creating one of my favorites - Pumpkin Soup. This creamy soup takes a vegan spin on a very classic comfort food recipe. Try it out on a cold fall day:) You will need an immersion blender for this soup! I love spices and depth of flavor so I use a lot of them - if you don't have one of the spices listed, it's okay to not use it!

Ingredients:

2 large sweet potatoes

2 large carrots

1 small vadaila (sweet) onion

3 cloves garlic

1 box vegetable broth

2 cups of water

1 can pumpkin puree

1 can coconut cream

1 cup unsweetened almond milk

1 tsp sesame oil

1 tbsp olive oil

Spices:

Fresh Herbs (optional) I have an herb garden, so I love to add fresh herbs!

- 1 large spring rosemary

- 1 tbsp parsley leaves

- 3 sage leaves

- 1 tbsp thyme leaves

- 1 tbsp oregano leaves

Dry spices:

- 11/2 tbsp salt

- cracked black pepper to taste

- 1 tsp smoked paprika

- 1 tsp chile powder

- 1 tsp cinnamon

- 1 tsp nutmeg

- 1 tsp clove

- 1 tsp all spice

- 1 tsp ginger

- 1 tbsp nutritional yeast

Directions:

1) in large soup pot, heat olive oil over medium heat

2) add chopped onion and minced garlic cloves along with all fresh herbs

3) let sweat for 3-5 minutes

4) add broth & water, peeled and chopped sweet potatoes and carrots

5) add all dry spices *except nutritional yeast

6) let cook in pot for about 30 minutes or until veggies are soft

7) take off heat and use immersion blender to achieve desired creamy texture.

8) add can of pumpkin puree, coconut cream, nutritional yeast and almond milk

9) blend again to mix and properly blend all ingredients together

10) Garnish with black pepper and serve hot!

*enjoy:)