Pumpkin Corn Soup & Garlic Confit gifHere's another vegan soup that I'm sure will be better appreciated in the fall than now, but I made it anyway. I had this with a side of crispy baked polenta. If you don't have time to make the garlic confit for the soup, reduce the amount of fresh garlic used.


Garlic Confit

Ingredients: 

Directions:

  1. Combine ingredients in a small, oven safe dish.
  2. Bake for 2 hours at 250F.

Pumpkin Corn Soup

Ingredients: 

*adjust to taste

Directions:

  1. In a large pot, heat the olive oil and stir in the garlic, apples, and shallots, cooking everything for about 7 minutes.
  2. Stir in the pumpkin, corn, butternut squash soup mix, oat milk, and seasonings, simmering for about 10 minutes.