6ouncesalmond milkunsweetened (or your preferred non dairy milk)
½teaspoonvegetarian or chicken bullion
Kosher salt & pepper to taste
Instructions
In a medium pot, heat the oil over medium heat. Sauté the onion until soft.
Add the pumpkin & red bell peppers. Sauté for 3 minutes.
Add the can of tomatoes, milk, and vegetable or chicken stock.
Cover the pot and simmer for 25 minutes.
Uncover and let the vegetables cool for about 10 minutes.
Add vegetables to a blender in two separate batches and pure until smooth. Or puree directly in the pot with an immersion blender.
Return to the pot and season with kosher salt & black pepper. Heat soup again if needed.
Notes
Buy pre-cut pumpkins for easy making.
Stock Matters: Use good quality vegetable or chicken stock for depth of flavor. If you don't have this available, use water and add an extra bouillon cube.
Taste and Adjust: Always taste before serving; adjust seasoning if needed.
Garnish as You Like: Fresh herbs or a swirl of cream can add a nice touch. Sprinkle with toasted pepitas (pumpkin seeds) or croutons.