|Moroccan–Spiced Pumpkin Soup|
by Robin Robertson, Quick−Fix Vegan
The exotic spices of Morocco transform canned pumpkin into a sensational soup that is ready in minutes. For more heat, add more cayenne or include a minced chile when you add the ginger. For added creaminess, add a spoonful of vegan sour cream to each bowl when serving.
1 tablespoon olive oil
Heat the oil in a large pot over medium heat. Add the onions, cover, and cook until softened, about 5 minutes.
Simmer until the onion is tender and the flavors are well combined, about 10 minutes. Add more salt if necessary.
Stir in the nondairy milk and cook until hot, 5 minutes longer.
Serve hot garnished with the pistachios.
Yield: Serves 4
Recipes: Vegan, Pumpkin Soup, Parve, Kosher