patch it up.

I know you have all been waiting on the edge of your dinner seats to find out what will happen in the part two finale of this pumpkin soup opera! Will the pumpkin patch things up with other ingredients? Will there be a dramatic twist? Will it still be hot and spicy? In fabulous Holly Would Life style, the answer is YES, YES, YES!

You were last left in the pumpkin patch with a broth-based soup. This one is richer in that it is cream-based… sort of. The ‘dramatic twist’ in this soup is that it is vegan! (Yes, I’ve gotten that Hippy itch again this year.) Feel free to use heavy cream instead of almond milk to increase the savory flavor of pumpkin if you’re definition of Hippy is wearing TOMS. Like most Holly Would recipes, this dish is super easy to make and just as easy clean up since you just use one pot — your manicure stays safe!

Need:
2-2.5 cans Farmers Market Organic Pumpkin (I’ve found brand is crucial)
1 tablespoon Earth Balance vegan butter
1.5 cups almond milk (if you use heavy whipping cream, start with one cup and add more if needed)
2 cans black beans, drained
6 shakes Cayenne Pepper (spicy to taste)
2 shakes Curry Powder
1 shake Onion Powder
Pepper to taste

Hollyized Steps:

Spray soup pot with EVOO and place on medium heat. When you can see the pot is hot (the oil will start bubbling), add in the pumpkin. Next, immediately add in the almond milk and butter. Stir to combine all ingredients.

Add the two cans of drained black beans into the pumpkin soup. Stir until all ingredients are combined.

Spice things up! Add some sass to your soup with the curry powder, cayenne pepper, onion powder and pepper. Then mix it up!

Let the soup simmer on low heat for approximately 15 minutes, stirring occasionally.

Finally, plate and serve with table water crackers (my favorite soup addition!) and you are ready to let the pumpkin drama be OVER… at least for this season! Decide if you are Team Broth or Team Cream. Make the call to US Weekly now because I’m on Team Cream! 🙂

Print Recipe

patch it up

Course: Main Course, Soup

Ingredients

• 2-2.5 cans Farmers Market Organic Pumpkin (I’ve found brand is crucial)
• 1 tbsp Earth Balance vegan butter
• 1.5 cups almond milk (if you use heavy whipping cream, start with one cup and add more if needed)
• 2 cans black beans, drained
• 6 shakes Cayenne Pepper (spicy to taste)
• 2 shakes Curry Powder
• 1 shake Onion Powder
• Pepper to taste

Hollyized Steps:

• Spray soup pot with EVOO and place on medium heat. When you can see the pot is hot (the oil will start bubbling), add in the pumpkin. Next, immediately add in the almond milk and butter. Stir to combine all ingredients.
• Add the two cans of drained black beans into the pumpkin soup. Stir until all ingredients are combined.
• Spice things up! Add some sass to your soup with the curry powder, cayenne pepper, onion powder and pepper. Then mix it up!
• Let the soup simmer on low heat for approximately 15 minutes, stirring occasionally.
• Finally, plate and serve with table water crackers (my favorite soup addition!) and you are ready to let the pumpkin drama be OVER… at least for this season! Decide if you are Team Broth or Team Cream. Make the call to US Weekly now because I’m on Team Cream!