VEGAN PUMPKIN SOUP
Straight from the rum bottle ... I mean, pumpkin patch, this curried soup is autumn in a bowl.
Provided by Tara Parker-Pope
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- To prepare the pumpkin: Cut the pumpkin in half through the center and scoop out the seeds and strings. Reserve the seeds. Carefully cut away the hard peel with a paring knife - or, better, a vegetable peeler - and chop the flesh. You should have about 6 cups of pumpkin flesh.
- In a large saucepan over medium-low heat, warm the olive oil with the sesame oil. Add the shallots and sauté them, stirring occasionally, until they are translucent, 3 to 4 minutes. Add the stock, pumpkin, potato and carrot, raise the heat to high, and bring the mixture to a boil. Reduce the heat to low, cover and simmer until the vegetables are tender, about 25 minutes.
- Using an immersion blender, purée the soup until very smooth, or (carefully!) purée in batches in a blender with a towel placed over the lid. Stir in the brown sugar, molasses, orange zest and curry powder. Over low heat, stir in the soy milk, dark rum and Tabasco sauce. Taste carefully. Season with salt and pepper and add the nutmeg.
- Toast the pumpkin seeds. Preheat oven to 250 degrees. In a roomy bowl, stir the seeds with peanut oil or canola oil - about a half cup of oil for every four cups of seeds. Add a nominal amount of kosher salt. Try adding a bit of thyme, oregano, cumin, coriander, cardamom and/or cayenne pepper, if you like.
- Line baking sheet(s) with parchment paper. Spread the seeds in one layer on the sheets. Toast slowly for about an hour, checking them every 10 to 15 minutes and stirring if they are browning unevenly. Store the toasted seeds in tightly sealed containers lined with paper towels.
- Serve soup in warmed bowls, and pass the toasted pumpkin seeds and vegan cheddar cheese for sprinkling.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 48 grams, Fat 9 grams, Fiber 13 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1593 milligrams, Sugar 20 grams
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Hira Grg
[email protected]This is a great recipe for a quick and easy vegan meal. It's perfect for a weeknight dinner or a casual lunch. I love the creamy texture and the subtle sweetness from the pumpkin.
Zain Bajwa
[email protected]I'm not a vegan, but I love this soup! It's so flavorful and satisfying. I often make it for my vegan friends and they always love it.
Poppy
[email protected]This soup is the perfect fall comfort food. It's warm, creamy, and flavorful. I love that it's also vegan, so I can feel good about eating it.
MD imamul Sk
[email protected]I've made this soup several times and it's always a success. It's a great way to use up leftover pumpkin and it's always a crowd-pleaser. I love the creamy texture and the subtle sweetness from the pumpkin.
Fahim Personal
[email protected]This is one of my favorite vegan pumpkin soup recipes. It's so simple to make and it's always a hit with my friends and family. I love the creamy texture and the subtle sweetness from the pumpkin.
Ternenge Hembaor
[email protected]I love this soup! It's so easy to make and it's always a crowd-pleaser. I often make a big batch and freeze it for later. It's a great way to have a healthy and delicious meal on hand when I'm short on time.
vhadra kumari Shah
[email protected]I made this soup for my family and they all loved it! Even my kids, who are usually not big fans of pumpkin, ate it all up. It's a great recipe to have on hand for a quick and easy meal.
Logan Campbell
[email protected]This is the perfect soup for a cold winter day. It's warm and comforting, and the pumpkin flavor is the perfect touch. I love that it's also vegan, so I can feel good about eating it.
Hanef 11
[email protected]I'm not a huge fan of pumpkin, but I thought I'd give this recipe a try anyway. I'm so glad I did! The soup was so flavorful and creamy, and I couldn't even taste the pumpkin. I'll definitely be making this again.
Crystal Chandler
[email protected]This soup is a great way to use up leftover pumpkin. I had some leftover from making pumpkin pie, and this soup was the perfect way to use it up. It turned out so delicious!
Nicole Singer
[email protected]I'm always looking for new and exciting vegan recipes, and this pumpkin soup definitely fits the bill! It's unique and flavorful, and I love that it's made with all healthy ingredients.
Mia T
[email protected]This soup is perfect for a fall gathering. It's warm and comforting, and the pumpkin flavor is the perfect touch. I love that it's also vegan, so everyone can enjoy it.
Harichandra Upadhyaya
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved it, even the non-vegans. It's a great recipe to have in your back pocket for when you need a quick and easy meal.
Delight Evangelical Ministries Sierra Leone
[email protected]This is the best vegan pumpkin soup I've ever had! The flavors are incredible and it's so easy to make. I'll definitely be making this again and again.
Martha Sosa
[email protected]I was a bit skeptical about making a vegan pumpkin soup, but I was pleasantly surprised by how delicious it turned out. It was so smooth and creamy, and the pumpkin flavor was perfectly balanced with the other spices.
Pamela Kelley
[email protected]This soup is a must-try for any pumpkin lover! It's packed with flavor and has a beautiful orange color. I served it with a side of crusty bread and it was the perfect meal.
Leanne Mccrorie
[email protected]I'm so glad I tried this recipe! It was incredibly easy to make and turned out so flavorful. I especially loved the hint of spice from the ginger and cumin.
Ranger Homesteading
[email protected]This vegan pumpkin soup was absolutely delicious! I loved the creamy texture and the subtle sweetness from the pumpkin. It was the perfect comfort food for a cold fall day.