Sweet and Spicy Pumpkin Soup |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This recipe came from The Vegan Table by Colleen Parick-Goudreau pg. 45. For a little variety, top with a drizzle of Cashew Sour Cream. Ingredients:
3 tablespoons water |
1 medium yellow onion, coarsely chopped |
2 garlic cloves, finely minced |
1/2 teaspoon ground turmeric |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cumin |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground cardamom |
1/8 teaspoon ground cayenne pepper |
2 cups vegetable stock |
1 (18 ounce) can organic pumpkin puree |
2 tablespoons real maple syrup |
1/2 lemon, juice of |
2 cups nondairy milk (soy, rice, almond, hazelnut, hemp, or oat) |
salt, to taste |
parsley, for garnish |
Directions:
1. Heat water in a soup pot, then add onion and garlic and cook over medium heat until onion is soft, about 5 minutes.
2. Add turmeric, ginger, cumin, cinnamon, cardamom, and cayenne, and stir to combine.
3. Add vegetable stock, pumpkin puree, maple syrup, and lemon juice.
4. Simmer on low-medium heat for 15 minutes.
5. Stir in milk.
6. Remove from heat, and puree soup in a blender or food processor or with a handheld immersion blender until smooth.
7. Return soup to pan and heat over medium heat until hot-not boiling- about 5 minutes.
8. Add salt to taste and garnish with parsley, if desired.
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