Here'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:
- 1 cup olive oil
- 3 heads garlic, peeled
- fresh herbs of your choice
Directions:
- Combine ingredients in a small, oven safe dish.
- Bake for 2 hours at 250F.
Pumpkin Corn Soup
Ingredients:
- half cup garlic infused olive oil
- 3 heads roasted garlic
- 2 pink lady apples, diced
- 2-3 shallots, diced
- 2 15oz cans pumpkin puree
- 4 ears corn, cut from cob
- 4 cups butternut squash soup mix (can sub with broth of your choice, blend in roasted butternut squash for a thicker soup when subbing with broth)
- 4 cups oat milk
- 1/4 tsp cayenne*
- 1/2 tsp cinnamon*
- 1/2 tsp pepper*
- 1/2 tsp salt*
*adjust to taste
Directions:
- In a large pot, heat the olive oil and stir in the garlic, apples, and shallots, cooking everything for about 7 minutes.
- Stir in the pumpkin, corn, butternut squash soup mix, oat milk, and seasonings, simmering for about 10 minutes.