Around the holidays, people ask me a lot of questions about what vegans are “allowed” to eat. I’ll leave the fancy stuff to people who know more than I do, but I’ve enjoyed cooking for myself since I was a kid and I have had quite a bit of practice cooking for others, having lived in the MSU SHC with lots of open-minded roommates and student organic farmers.
Here is an easy recipe for a soup that even my family likes.
1 can pumpkin puree
1 can organic coconut milk
1-2.5 cups vegetable broth (depending on how much fat you want/serving. Coconut milk has a lot of fat, so if you are watching it then consider diluting with extra vegan broth and maybe cut out some of the coconut milk. Don’t be afraid of healthy fats, just be aware! For a richer soup, use less broth. For a lighter soup, use more but watch the sodium)
Black pepper and cayenne pepper to taste
1 TBS Curry Powder
1 TBS Cumin
1 Tsp garlic powder
Stir it up
Combine all of these ingredients and warm it up on medium heat. If your veggie broth doesn’t have any salt, you might add some when you serve.
Honestly, I never measure out the spices. I just make it up as I go. So you might end up using more or less of these, depending on your taste. I add a little, taste, then add more.