Pumpkin Soup

Weekly Recipe: 

1 cup celery, chopped
1 cup carrots, chopped
1 cup onions, chopped
1 tablespoon fresh garlic, chopped
8 cups vegetable broth or vegetarian chicken-flavored broth
Dash nutmeg, optional
3 cups fresh pumpkin, cubed
¼ cup Earth Balance trans fat-free margarine
½ cup Sour Supreme or Better than Sour Cream (Tofuttti Brand)
Salt and pepper to taste
Chives, chopped

Sauté celery, carrots, and onions until slightly caramelized. Reduce heat to medium and add chopped garlic. Sweat for 1 to 2 minutes. Add broth, nutmeg, and pumpkin; simmer until pumpkin is tender.

Blend until smooth with a wisk or transfer to counter-top blender. Add margarine, sour cream substitute, and salt and pepper to taste while blending. Garnish with more Tofutti Brand Sour Cream substitute and chives; serve warm.

Contributed by Art Eggertsen, vegan chef and founder of ProBar