Yield: 4 Servings Fall Harvest Vegan Pumpkin Pie Soup

Fall is among us, and you all know what that means!? Pumpkin season is here! There are so many things to love about this plump, orange, edible fruit. From the seeds to the core, pumpkins are a powerhouse of nutritional benefits. It’s fiber keeps you feeling full longer, aiding in weight loss. Pumpkin seeds are naturally rich in certain plant-based chemicals called phytosterols that have been shown in studies to reduce LDL (bad cholesterol). And like carrots and sweet potatoes, pumpkins provide the antioxidant beta-carotene, which can aid in cancer prevention. There are many other benefits (mood stabilization, skin protection, loads of potassium, etc.), but I think you get the gist of it. Basically, pumpkins are healthy and a flavorful treat for this time of year!

I wanted a soup recipe that would mimic the taste of warm pumpkin pie. I also wanted it to be made as simple as possible, hence my use of the Vitamix blender. As always, this recipe is completely vegan; we will use coconut milk in place of cream. Be sure to thoroughly wash the rind, as it may contain traces of mold and/or insecticides. With all of that said, lets get to blending!