Dairy-Free | Gluten-Free | Vegan

What’s your favorite Fall comfort food? As the days get shorter and temperatures drop, pumpkin soup is definitely a crowd-pleaser! The great thing about this simple recipe is that it happens to be dairy-free, gluten-free and vegan, which means you can make a huge pot and have friends and family over without worrying about anyone’s dietary restrictions! Enjoy a bowl of soup with warm, fresh country bread.

Photo: The Lunch Box |  As seen in JW Magazine

Photo: The Lunch Box | As seen in JW Magazine


  • 1 Medium Onion - Chopped
  • 1/2 Medium Pumpkin - Peeled + Cubed
  • 1 OZ Shredded Ginger Root
  • 2 Granny Smith Apples - Peeled + Chopped
  • 2 Cups Chicken Consommé (Broth)
  • 1 Tsp Salt
  • Pinch of Nutmeg
  • Pinch of White Pepper
  • 1 Cup Coffee Rich (Non-Dairy Creamer)


  • Lightly fry the onion
  • Gradually add pumpkin, ginger, apple & spices
  • Add 2 Cups Chicken Consommé
  • Cook for 40 Minutes, or until ingredients are soft
  • Add Non-Dairy Creamer
  • Purée
Eric Monteiro