Skirt the somewhat sweet pumpkin soup this year and attempt this brief appetizing pumpkin soup that is a little fiery yet similarly as comfortable and rich as the first.
All through September I continued disclosing to myself that it was past time for tumble to really start. For the most part since I was energized for layers, boots, candles and comfortable evenings with a decent book.
Be that as it may, when I understood the climate called for snow this week, I quickly began freezing. Turns out my inward island young lady wasn't as prepared for the cold as I suspected. Know what I am prepared for however? All the fall nourishment. In particular, this exquisite pumpkin soup.
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INGREDIENTS
- 2 tsp olive oil
- 1 shallot, diced (about 1 tbsp)
- 2 tsp minced garlic
- 1½ cups pumpkin puree*
- 1 cup vegetable stock
- ? cup non-dairy milk**
- 1 tbsp ground cumin
- 1 tsp chili powder
- salt and pepper to taste
INSTRUCTIONS
- Add olive oil, shallots and garlic to a medium sized saucepan over medium heat
- Sautee the veggies for 2 - 3 minutes or until softened
- Stir in remaining ingredients and allow to simmer
- Optional: Blend soup using an immersion blender or regular blender to get rid of any chunks of garlic and shallots then pour mixture back into pot
- Thin out the soup with more stock or milk if desired. I like my soup on the thicker side so this may be necessary
- Allow to simmer for another 5 minutes, taste and adjust seasonings as necessary (I added a little more cumin)
- Serve with pepitas, a drizzle of milk or vegan yogurt and/or vegan grilled cheese sandwiches
NOTES
*Feel free to sub pumpkin for other pureed squash
**I used both light coconut milk and almond milk with great results
For more detail : bit.ly/2CmDpY0
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