Pumpkin is mild, healthy, and the fact that it can be purchased in convenient, ready-to-go cans means that it is one of the quickest ingredients you can use to create easy, nutritious meals. This easy vegan pumpkin soup recipe is fall flavor at its most classic, Despite its dairy-free status, this soup is velvety and creamy. Total Time: 30 mins Serves: 4 INGREDIENTS : 1 Tbsp olive oil 1 Onion (chopped) 2 Cloves Garlic finely chopped/ 1 tsp Garlic powder 1 tsp Ginger - minced or finely chopped 1 tsp Thyme 1/2 tsp Cayenne Pepper 2 pound pumpkin (peeled ,cubed and roasted or cooked)/ 1 can Pure pumpkin puree 1 cup almond milk 1 cup Vegetable Stock/water Salt and Pepper to taste METHOD: 1. Add the olive oil to a pot with the chopped onion, garlic and ginger and sauté. 2. Add Pumpkin puree (you can Cook the pumpkin in pressure cooker/ roast the pumpkin in oven 425F for 30mins and make a puree or use a can of pure pumpkin puree) ...