Cream of pumpkin soup with cinnamon

Ingredients

• 1 kg pumpkin, peeled and seeded
• About 500 ml water
• 55 g vegan butter
• 600 ml soy milk
• 1 tablespoon sugar
• 1 cinnamon stick (or the peel of half a lemon, or 1 teaspoon orange blossom water)
• Salt to taste
• 4 slices of bread, to toast and serve with the soup

Missing an ingredient?

• What to use instead of sugar
• What to use instead of butternut squash
• What to use instead of soy milk
• What to use instead of vegan butter
• What to use instead of bread

Instructions

1. Cut the pumpkin into thin slices and cook it with just enough water to cover, over low heat, until it falls apart, about 25 minutes. Blend it.
2. Add a little salt and the vegan butter and bring it to a boil, stirring.
3. Heat the soy milk separately with the sugar and cinnamon, let it stand for 5 minutes and take out the cinnamon.
4. Thin the soup with this soy milk until it has the texture of a thick plant-based cream.
5. Toast the bread, cut it into cubes and put them in the tureen. Moisten them with a little soup, let them soak for a moment and pour the rest on top. Serve it piping hot.

Nutrition facts

Approximate, per serving (about 518 g). Calculated with data from USDA FoodData Central.