Healthy Vegan Breakfast Pumpkin Soup

What started out as a Pumpkin Smoothie Bowl ended up as a cold, satisfying Healthy Vegan Breakfast Pumpkin Soup. Incorporate this very nutritious food in your diet, if you want to take advantage of the Health Benefits of Pumpkin.

This recipe originates from The Medical Medium, Anthony Williams, which I have adapted. When I saw it, I thought….Mmmm! That sounds delicious and I was just about ready for lunch.

So I proceeded to my kitchen and began. However, seems that when I adapt a recipe, it ends up being practically nothing like the original. But I got the idea from him, so he gets the credit.

• His called for coconut milk. I did not want to use coconut milk.

• His called for Honey which I also did not want to use.

• His called for Pumpkin pie spice which I did not have in my pantry.

• He also called for 1 cup of Pumpkin Puree. But what to do with the remaining in the can? So I used the entire 15-ounce can.

Then, I pretty much used the ingredients I use for my pumpkin pies.

These are the toppings but use whatever you have on hand. About 1 teaspoon of each.

Dried cranberries, pumpkin seeds, sesame seeds, 3 or 4 pecans, and chia seeds. Add fresh fruits also as desired.

My daughter, Mary Carol, was coming in the next day from Chicago so I poured the second serving into a Mason Jar for her, and placed the toppings in a little baggie with a note to her that read:

“Welcome home Love. Made this especially for you upon your arrival. Just add all the toppings and Enjoy!” 

She was happy to have something immediately to satisfy her hunger. And I might also add, she loved it.

This wonderful dish can be served for breakfast, as a snack or for lunch as I just did.

You could also serve this as an appetizer for your friends. Since it’s cold, you could have it all ready and poured into mugs and welcome them with a mug as they walk in the door. Set the toppings out for guests to serve themselves.