Vegetarian pumpkin soup is warming and filling and perfect for the holidays or anytime, and it doesn't get much simpler than this quick and easy recipe. It's made from an entire can of pumpkin puree, so there's no waste, along with soy milk, onions, and a touch of nutmegit's suitable for vegans and vegetarians. You can substitute any other kind of non-dairy milk such as oat, almond, or coconut milk as need be. There's very little you need to do to make this quick soup. Just chop up an onion, add some nutmeg, and a little sugar, and the soup comes together in about 15 minutes. This recipe is gluten free, too, but check the labels if you're using store-bought vegetable broth to make sure it doesn't have gluten. If you have some pumpkins at home that you would like to roast for puree, you can use that, too. Anything you don't use for the soup, you can freeze. The soup is delicious as it is, but if you'd like to gussy it up a little bit for presentation and add a contrasting tanginess, you can garnish the top with a dollop of sour cream, crme frache, or plain greek yogurt.
