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Creamy Vegan Pumpkin Soup
Back in 2002, my husband, Patrick, and I were full-time RVers. We reveled in all the free time we had to explore many of America’s nooks and crannies. While we had a fabulous time, our carefully planned road trip ended up being more expensive than we anticipated due to many factors out of our control—mainly the fact that our motorhome kept breaking down all over the country. Instead of letting the financial strain get to us, we applied for workamping positions.
Ever visit a pumpkin lot that had an RV parked on site? The RV most likely belongs to full-time RVers looking for a way to make some quick cash without a long-term commitment. That was how Patrick and I ended up residing at the Boca Raton High School football field in Boca Raton, Florida for a few weeks as we morphed into pumpkin lot managers.
Those of you that haven’t worked on a pumpkin lot might not appreciate all of the details and hard work that go into making a pumpkin lot spring to life. It takes a lot of coordinating, a lot of hard labor, and long days and nights. But it can also be a lot of fun living in a pumpkin wonderland for a short stint.
Since we were literally surrounded by thousands of pumpkins, naturally, many of our meals contained pumpkin. This recipe I’m sharing is a vegan adaptation of a yummy pumpkin soup recipe that was given to us during that experience.
Creamy Vegan Pumpkin Soup
Makes 8 servings
2 tablespoons Earth Balance margarine
3 cups pumpkin, peeled and diced
3 cups water
1 tablespoon Better than Bouillon No Chicken Base
1 cup Silk Original creamer (or plain rice, coconut or flax milk)
1/8 teaspoon salt
1/8 teaspoon pepper
˝ tablespoon Bragg Organic Sprinkle 24 Herbs & Spices Seasoning
Melt margarine over medium heat in large pot. Add the pumpkin, water and Better Than Bouillon. Bring to a boil. Reduce the heat and simmer about 15 minutes. Add Silk creamer and seasonings and stir on low heat for about 10 minutes while smashing pumpkin chunks with a potato masher or other handy kitchen tool to create a nice texture in your soup. That’s it! Now pour into some bowls and enjoy.
**Want to add more vegan meals to your RV trips? Check out my eBook "Vegan Road Trip: Simple Vegan Recipes for your RV Kitchen" which features a variety of tasty vegan recipes--from breakfast to dessert and everything in between.**
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