Bursting with flavor, this heart-warming Spicy Pumpkin and Carrot soup is naturally vegan, gluten-free, dairy-free and can be cooked in 4 ways, including pressure cooker!
In a small bowl, combine all the spices together and set aside until needed.
Turn off heat. Allow the vegetables to cool slightly, and remove one cup of stock from the pot. Transfer to a blender or food processor, and blend until smooth, adding set aside stock if necessary, until reaching desired consistency.
Top with vegan sour cream and freshly chopped cilantro, and serve.
Store leftovers in an airtight container in the fridge for up to 2 days, or in the freezer for up to 1 month.
Originally published in September 2016, updated with new words in post and improved recipe