• 2 lbs pumpkin, in pieces
  • 2 brown onions, chopped
  • 3 vegan chicken-style stock cubes
  • a few shakes of pepper (to taste)
  • 3 cups water
  • 3/4 cup soymilk powder

Place all ingredients, except the soy milk powder, into a large saucepan. Boil until pumpkin is tender. Spoon into a food processor, add soy milk powder, and process until smooth and creamy. Adjust seasoning if necessary.

(*This volume will need to be done in 3-4 separate lots. Just place each lot into a bowl when processed and stir when completed.)

Serve with a dollop of vegan sour cream, if desired.