There’s nothing better than warming up a cup of soup on a crisp autumn day (even if those days are few and far between in Central Florida). Available seasonally at Sunshine Seasons in the Land pavilion at Epcot, this delicious Pumpkin Soup is vegan and gluten-friendly too!

An easy recipe that is sure to impress, this soup makes a great side dish, or serve it with salad or a hearty piece of crusty bread as a main course.

Serves 6-8

2 tablespoons olive oil
1 small white onion, diced
1 cup diced butternut squash (skin and seeds removed)
3 cups canned pumpkin (approximately 1½ 15 ounce cans)
1 tablespoon light agave syrup
2 cups water
¼ cup apple juice concentrate
2 teaspoons vegetable bouillon
½ teaspoon curry powder
1 teaspoon coarse salt
½ teaspoon white pepper
½ teaspoon cinnamon
1 cup coconut milk

  1. Heat olive oil in large pot over medium high heat. Add onion and butternut squash and sauté for 8 to 10 minutes or until tender.
  2. Add remaining ingredients. Stir to combine and bring just to a boil.
  3. Reduce to medium low heat. Simmer for 30-45 minutes until completely cooked and tender. Stir occasionally.
  4. Transfer soup to a blender and puree until smooth.