Creamy Pumpkin Soup
Inspired by the fabled Cinderella and her pumpkin, Morselicious Mo created this fabulous, “creamy,” dairy-free pumpkin soup recipe. YUM! It makes a great dish for a vegan Thanksgiving table. And it’s part of our vegan Thanksgiving recipes section.
Ingredients
1 tablespoon oil
4 scallions (green onions), chopped
2 cloves garlic, thinly sliced
1 tablespoon chopped fresh ginger
1/4 jalapeño pepper
1/2 teaspoon turmeric
1 cup water
1/3 cup vegetable broth
1/2 cup non-dairy “milk”
1 medium sized pumpkin, peeled and cut into chunks
OR 3 1/2 cups canned pumpkin
1/2 cup Italian parsley, chopped
2 tablespoons hemp seeds, toasted
2 tablespoons pumpkin seeds, toasted
Optional:Cashew cream
Preparation
1. Spread hemp, pumpkin or sesame seeds on a shallow baking sheet and toast for 10-15 minutes (Optional – but it makes them soooo good!).
2. While the seeds are toasting, heat the oil in a large saucepan over low heat.
Add the onion, garlic, ginger and jalapeño and sauté until the onions are translucent
(not browned) approximately 5 minutes.
3. Add the water and pumpkin. Cook for 40 minutes over a medium heat.
4. Once all the vegetables are cooked, puree the soup in a blender or food processor.
5. Top with parsley, basil, seeds and a spoonful of cashew cream.
Swirl the cashew nut cream into the soup for a wonderful creamy consistency (and it makes it pretty).
*Option, for a more intense pumpkin or squash flavor, cut pumpkin or squash in half and slow roast in oven, cut side down, at 350 for at least 30 minutes prior to adding to the soup.
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