I’m finally sharing a recipe I fell in love with years ago – Rachel Ray’s Pumpkin Soup with Chili Cran-Apple Relish – Vegefied! My version is cholesterol free, dairy free and a delicious Thanksgiving starter.
Think back to when you first started cooking. Recipes with more than five ingredients were REALLY intimidating. This was one of the first recipes I made for Thanksgiving and I was so proud of myself it will forever be etched into my memory. Food TV was still in it’s infancy and home cooks, like Rachel Ray, were just emerging on scene. She gave me hope that I could actually cook something edible one day. Lord knows I didn’t grow up cooking. Sorry mom, I love ya, but we both know cooking is not your thing.
This pumpkin soup reminds me of all I’m thankful for. What better time to learn about cooking, family and gratitude than Thanksgiving?
As I look back on this incredible year I’ve had – from launching after-school cooking classes to making incredible connections with people and opportunities – this has truly been a year to remember. Has it been easy? Hell no. But it’s been so worth it. The classes are truly in line with my values of promoting health, connection with the planet and the people and animals that share the earth with us. In fact, I made this very recipe with the children last year at Thanksgiving and they absolutely fell in love with it. I’m so excited to finally get around to sharing it with you today. It reminds me of friends, family, happiness and warmth.
Here’s how I made Rachel Ray’s Pumpkin Soup with Chili Cran-Apple Relish recipe vegan / plant-based:
- Butter > Vegan Butter or Coconut Oil
- Chicken Stock > Vegetable Stock
- Heavy Cream > Coconut Milk
- Honey > Agave
- Ground Cinnamon > Fresh Jax Pumpkin Pie Spice (Ok so both were already vegan but I love Fresh Jax spices!)
Get 15% off Fresh Jax spices by using the code DAWN. Christmas gift idea! Support local!
Though this is my second Thanksgiving soup of the season – you can find TONS more Thanksgiving options in my blog post from last year, 62 Plant-Based Thanksgiving Recipes. If I don’t talk to you, have an incredible Thanksgiving. I’m so grateful for you. Thanks for stopping by.
- 1 Tbsp extra virgin olive oil (optional, use water or broth for oil-free)
- 2 Tbsp vegan butter or coconut oil (optional, use water or broth for oil-free)
- 1 fresh bay leaf
- 2 ribs celery with greens, finely chopped
- 1 medium yellow onion, finely chopped
- Salt and pepper
- 3 Tbsps all-purpose flour
- 2 tsp poultry seasoning or 2 tsp ground thyme
- 2 tsp hot sauce, or to taste
- 6 cups vegetable stock
- 1 can cooked pumpkin puree (28 ounces)
- 2 cups coconut milk (use light coconut milk for less fat)
- 1/2 tsp freshly grated nutmeg
- 1 crisp, green apple, such as McIntosh or Granny Smith, finely chopped
- 1/4 red onion, finely chopped
- 2 Tbsp lemon juice
- 1/2 cup dried sweetened cranberries, chopped
- 1 tsp chili powder
- 2 tsp agave or coconut nectar
- 1/2 tsp ground pumpkin pie spice
- Heat olive oil and butter over medium high heat in a large stock pot or Dutch Oven; add celery, bay leaf and onion and cook until translucent - about 5 to 7 minutes, season with salt and pepper. Stir in flour, poultry seasoning and hot sauce, cook for 1 minute until well-incorporated. Pour broth into pot and bring to a boil; reduce heat and add pumpkin puree in large spoonfuls; stir until smooth; reduce heat and simmer for 10 minutes. Stir in coconut milk and nutmeg; cook an additional five minutes, or until fully heated through. Puree until smooth with an immersion blender. Ladle into bowls for serving.
- Meanwhile, assemble the relish ingredients in a small bowl; top each serving with a spoonful of relish for garnish.
Amount Per Serving
Total Fat 2.5 g
Saturated Fat 1.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.9 g
Cholesterol 0.0 mg
Sodium 358.8 mg
Potassium 94.0 mg
Total Carbohydrate 18.0 g
Dietary Fiber 4.7 g
Sugars 10.5 g
Protein 2.6 g
Vitamin A 207.3 %
Vitamin B-12 0.0 %
Vitamin B-6 2.9 %
Vitamin C 7.8 %
Vitamin D 0.0 %
Vitamin E 3.9 %
Calcium 2.8 %
Copper 1.3 %
Folate 1.8 %
Iron 5.9 %
Magnesium 1.3 %
Manganese 4.0 %
Niacin 1.4 %
Pantothenic Acid 0.6 %
Phosphorus 1.1 %
Riboflavin 1.3 %
Selenium 0.4 %
Thiamin 1.7 %
Zinc 0.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.