Savory Pumpkin Soup



5 Tbs (⅓ cup) butter, I use vegan

1 cup yellow onion, diced

½ cup celery, diced

½ cup carrot, diced

1 Tbs garlic, chopped

1 Tbs fresh ginger, chopped

4 cups pumpkin purée (32 ounce can)

1 tsp cinnamon

¼ tsp nutmeg

⅓ cup turbinado sugar

1 tsp salt

8 oz soft silken tofu




Melt butter in a large soup pot. Add onion, celery, carrot, garlic and ginger and sauté over medium heat for 5 minutes. Add remaining ingredients, bring to a boil and then reduce heat to low and simmer 30 minutes. Puree soup to a blender in batches or use an immersion blender.


  1. The Real Reality Show Blog · November 4, 2017

    Just in time for Thanksgiving. Thanks!


  2. Paula Caceres · December 14, 2017

    I really like what you guys tend to be up too. This sort of clever work and reporting! Keep up the very good works guys I’ve included you guys to my personal blogroll.


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