• Sarah C LaBrie

Vegan Pumpkin Soup

Updated: Sep 25, 2019

My absolute favourite dish to make in the fall/autumn!

Serves 10+

2 cans of Organic Pumpkin 2 to 3 cups of Almond or Cashew Milk 8oz of White Sharp Cheddar Cheese (optional...skip this for a vegan dish or use vegan cheddar substitute)  1TB Ground Ginger 4 Garlic Cloves, sauteed half a Yellow Onion, chopped and sauteed Sea Salt to taste Black Pepper to taste 1TB Crushed Red Pepper

Saute garlic and onions in coconut or olive oil until soft and golden. Add 1 cup of water and the rest of the ingredients. Cook until hot but do not boil.

Top with some vegan sour cream or shredded cheese and a sprinkle of rosemary.

During the cooking process, stir in a clockwise direction 7 times, adding intentions of Love, Happiness, Laughter, Friendship, Success or any positive thing you feel at the time that is needed!

Share together with friends and family.