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Quick Fix Vegan
by Robin Robertson

The exotic spices of Morocco transform canned pumpkin into a sensational soup that is ready in minutes. For more heat, add more cayenne or include a minced chile when you add the ginger. For added creaminess, add a spoonful of vegan sour cream to each bowl when serving.
Serves 4


    • 1 tablespoon olive oil
    • 1 yellow onion, finely chopped
    • 1½ teaspoons grated fresh ginger
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cinnamon
    • 1 teaspoon light brown sugar
    • 1/4 teaspoon ground allspice
    • 1 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/8 teaspoon cayenne :
    • 2 teaspoons agave nectar
    • 1 (15-ounce) can pumpkin puree
    • 2½ cups vegetable broth
    • 1½ cups nondairy milk
    • 1/4 cup coarsely chopped pistachios


Heat the oil in a large pot over medium heat. Add the onion, cover, and cook until softened, 5 minutes.  Stir in the ginger, coriander, cinnamon, brown sugar, allspice, 1 teaspoon salt or to taste, the pepper, cayenne, and agave, then add the pumpkin and slowly add the broth, stirring to blend until smooth.  Simmer until the onion is tender and the flavors are well combined, 10 minutes.  Stir in the nondairy milk and cook until hot, 5 minutes longer.

Serve hot garnished with the pistachios.


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