Vegan Pumpkin Soup

For today's entry in the Vegaloca Vegan Cooking Challenge, I was inspired to make pumpkin soup after reading Helen Cooper's charming picture book Pumpkin Soup (its sequel, Delicious, is pictured below since I had to return PS to the library).  I set out to find a vegan recipe since the one in the book called for dairy.  After perusing several recipes online, I modeled my own version after one that appeared on dairy-free cooking at about.com.  Here it is:

Vegan Pumpkin Soup

1 TBSP margarin

1 medium onion, chopped

15 oz can pumpkin puree

1 cup vegetable broth

2 cups almond milk

1/2 tsp nutmeg

1 tsp sugar

salt and pepper to taste

In a soup pot, saute onions in margarine until clear, then add other ingredients and simmer 15 minutes.

Easy-peasy!

Overall, I was pleased with the results.  Most recipes I found online called for soy or rice milk, but I prefer almond milk and thought the nutty flavor would go well with the sweetly-savory ingredients and it did.  I would like a little more sweetness, or a little more "kick" next time; there are lots of other recipes that add spices for more of a peppery or curry flavor and some very sweet ones with coconut milk and I am really curious to try those.

Overall, this is not my favorite soup ever but it's tasty enough.  My husband liked it okay, too--just, like me, felt it could use a bit more flavor.  If I can't find a better recipe I would definitely make it again though since it's so easy to make, cooks up quick and is nice for blustery, rainy days like today.