Pumpkin Soup Recipe | Vegan | The Vegan Zombie

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In this video, Jon makes vegan pumpkin soup from scratch.

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Vegan cream cheese: http://www.galaxyfoods.com
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Pumpkin Soup
Ingredients
2 pie pumpkins (or 1 ½ can pureed pumpkin)
I large onion, roughly chopped
½ container of vegan cream cheese
2 TB vegan sour cream
3 cloves of chopped garlic
3 bay leaves
1 tsp parsley
1 TB fresh marjoram
Combine ½ tsp salt, ½ tsp curry, ¼ tsp sage ¼ tsp ginger
2 celery stalks
Juice of ½ of a lime
2 TB brown sugar
3-4 cups veggie stock
½ TB olive oil

Preheat oven to 450 degrees
Remove top stem of pie pumpkins. Take the tip of the knife blade and cut directly underneath the stem and work down one side of the pumpkin . Repeat step on the other side. Finally cut directly down the stem from the top to separate the pumpkin.
Scoop out the seeds so that pumpkin is hollowed out and set aside. Take about ½ TB olive oil and pour into each pumpkin,
dividing evenly. Use brush or hand to coat inside of pumpkin with oil. Add small dusting of salt to each pumpkin. Place
pumpkins on baking sheet , hollow side up and bake about 30-40 minutes. Check after 30 minutes by sticking with a fork. If the
fork goes into the pumpkin easily, the pumpkin is ready.

Once cooked, remove from oven and set aside. Once pumpkins are cooled, dump any access water from each pumpkin into
a mixing bowl. Chop pumpkin into medium size chunks and remove skin and add to mixing bowl with water from pumpkins.
Mash together until somewhat smooth. Chop celery into medium size pieces.

In a pan, add 2 ½ - 3 TB olive oil over medium heat until warm. Add chopped onion and sauté until semi-soft. Add chopped
celery, garlic, spice mix, parsley, and lime juice and let cook for 5 minutes. Add pumpkin mixture to pan and stir together with other ingredients cooking for a few minutes. Add vegetable stock to the pan (use about 3 cups for thicker soup). Turn heat to high and add the bay leaves. Add brown sugar, bring to a boil, stirring occasionally. Bring down to a simmer, cooking for about 20 minutes. Remove from heat and remove bay leaves from the pan.

Fill a BLENDTEC: http://www.kqzyfj.com/click-7275404-1... about ¾ of the way full with the contents in the pan, leaving the center piece off the lid of the blender. Cover the top of the blender with a towel and pulse about 3 times. After pulsing, turn blender on high and blend until soupy. Pour into large serving bowl and set aside. Add the rest of the soup to the blender. Add marjoram, saving a small amount for garnish.

Add vegan cream cheese and vegan sour cream and blend together until smooth. Add to the large serving bowl and mix
together. Spoon out into bowls and add salt and pepper to taste. Add marjoram garnish if desired.

Thanks Anne F for transcribing this!