Friday, October 21, 2011

Vegan Pumpkin Soup

Even though it's still a balmy 80+ degrees in Houston, I like to pretend I'm still in New England and celebrate fall the best way I know: By....
I get a little bit crazy about pumpkin. Last year this time (which feels like eons ago) I had an entire party in honor of my favorite squash. It was glorious, with culinary delights such as pumpkin hummus, pumpkin whoopie pies, pumpkin cinnamon rolls, a pumpkin beer taste-off, and the best pumpkin vodka ever. I highly recommend you read the recap for recipes and inspiration.
Seriously, get on the pumpkin vodka boat. put it in a pumpkin white russian
So when I heard that this month's Recipe Redux was FRESH PUMPKIN THEMED I got very very excited. And then when my friend Katie and I were feeling homesick one weekend, we decided to go all out and make pumpkin soup, mac n cheese, AND vegan apple pie. It was delightful and I highly recommend that you pick a night to do likewise.
Yes you could use canned pumpkin. But have you ever done a direct taste comparison between fresh roasted and pureed pumpkin and canned? Fresh is so unbelievable sweet with spice nuances you'll never go back again!

Vegan Pumpkin Soup
1 small sugar pumpkin (a sweet baking pumpkin)
Nutmeg, Cinnamon, Cloves, fresh grated ginger, sea salt, to taste.
1 tsp coconut oil
1 tsp olive oil
2 cloves garlic, chopped
1/4 yellow onion
1/2 apple, chopped
3 cups Almond Milk (unsweetened)

1. Cut pumpkin in half. Scoop out seeds. Sprinkle cinnamon, cloves, fresh grated ginger, nutmeg and sea salt on each half. Add 1/2 tsp coconut oil to each half. Roast in 400 degree oven for 45 minutes.
2.While you're waiting for the pumpkin to roast, why not make some roasted curry seeds? rinse the seeds, and then lay them out on a baking sheet lined with parchment paper.
Sprinkle on olive oil, curry powder, chili pepper, and turmeric and roast. I am notorious for burning my seeds, so i recommend that you chill out in the kitchen for 20-30 minutes and make sure they don't get to black....
3. Unscoop roasted pumpkin from skin and blend with 1 cup almond milk in a blender or food processor to make a puree.
You can use this puree in breads, muffins, oatmeal, smoothies, anything really! But if you want to stay with me and make soup, head over to step 3.
4. Saute onion and garlic in olive oil in a pan, adding the chopped apple once they are browned.
5. Add remaining 2 cups almond milk and pumpkin puree. Stir.
6. Carefully puree entire soup in blender.
7. Heat in pan
8. Enjoy!
Enjoy!

Still looking to get your pumpkin fix? Feast on these recipes!

  • Cherie Schetselaar - Grain Crazy - Fresh Pumpkin Risotto
  • Alexandra Caspero- Delicious Knowledge - Pumpkin Enchiladas
  • Katie Hamm - Healthy & Happy Hour - Pumpkin-Bacon Ravioli
  • Alysa Bajenaru - Inspired RD - Sweet & Spicy Pumpkin Fries
  • Everyday Tastiness - Pumpkin Smoothie
  • Dr Barb, Nutriton Budgeteer - Pumpkin Chili Chicken Pizza
  • Kristen Bourque- Swanky Dietitian - baked pumpkin oatmeal
  • Marie Spano - Gluten Free Pumpkin Muffins
  • Regan @ The Professional Palate - Pumpkin Ravioli in a Walnut-Sage Cider Sauce
  • Danielle Omar - Food Confidence RD - Pumpkin Goulash
  • Emma @ The Hearty Heart - (Vegan) Cocoa Pumpkin (Whiskey) Mousse
  • gretchen - kumquat - baked mini pumpkins
  • Emma Stirling - The Scoop on Nutrition - Recipe Redux Chermoula Chickpea & Pumpkin Sliders
  • Janel Funk: Eat Well with Janel - Pumpkin Pie Smoothie
  • Nicole @ Whole Health RD - Kaddo Bourani - Candied Pumpkin with Yogurt and Meat Sauce
  • Yuri - Chef Pandita - Pumpkin Apple Soup
  • Lisa @ Healthful Sense - Pumpkin Cream Pie Filling & Pudding
  • Jessica Fishman Levinson - Nutritioulicious - Recipe Redux: Pumpkin Pancakes
  • Kat Lynch - Eating The Week - Pumpkin yogurt dip for waffle sticks
  • Katie Caputo- East Meats West - Pumpkin Stuffing
  • Serena @ Teaspoon of Spice - Whole Pumpkin Cheddar Gratin
  • Kristina @ Love and Zest - Pumpkin Mash
  • Carrie Miller - Nutrition Know How - Baked Stuffed Pumpkin & Pumpkin Orange Muffins
  • Ann Dunaway Teh - Eat to Nourish, Energize & Flourish - Pumpkin, Squash and Apple Soup
  • Kara Lydon - Peace, Love, and Food - Pumpkin Yogurt Dip
  • Stephanie Howard - Give Them Something Better - Fall Harvest Chili
  • Karman Meyer-Nutrition Adventures - Pumpkin-Potato Breakfast Hash
  • Ayla Withee- Eat Simply - Salt and Vinegar Pumpkin Seeds
  • 6 comments:

    Danielle Omar said...

    Yum! Love a quick and easy soup. Looks delish!

    Alex @ delicious-knowledge.com said...

    OK, you got my on the pumpkin vodka. I am definitely making that for my Halloween party. Soup looks delicious, I love pumpkin soup!

    Regan - The Professional Palate said...

    Oh my goodness... totally wish I could get an invite to a pumpkin party!! Love that you guys went all out. And agreed... pumpkin puree is good, but fresh is so much better!

    Deanna - Teaspoon of Spice said...

    OK - first off, I loved reading about your pumpkin party! How cool is that?? Secondly, I'm totally making that pumpkin vodka (and trying a "pumpkin float", too.) And lastly, to me there's nothing like pumpkin soup in the Fall - thanks for sharing even in the Texas heat :)

    carlenesfigments said...

    Yesss pumpkin! I always tell people about your pumpkin vodka.

    Anonymous said...

    PUMPKIN BEEEEEERRRRRRR. We will share a Wachusett Pumpking when you come here. I promise :)
    - Tim