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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Rajesh Rawal
[email protected]I can't wait to make this soup again.
Tec Mac
[email protected]This soup is the perfect comfort food.
Oliuddin Al Oli
[email protected]I'm not vegan, but I still love this soup. It's so flavorful and satisfying.
Dil Bdr
[email protected]This soup is a must-try for any vegan or vegetarian.
Ahmed Rabbi
[email protected]I'm so glad I found this recipe. It's the perfect soup for a fall day.
Scott McMurray
[email protected]I love the addition of the coconut milk in this soup. It gives it a creamy, rich flavor that I just can't get enough of.
Parosh Bhuiyan
[email protected]This soup is perfect for a cozy night in. It's warm and comforting, and it's sure to put you in a good mood.
Owen Wamburu
[email protected]I'm always looking for new vegan recipes, and this soup definitely fits the bill. It's delicious, healthy, and easy to make. I'll definitely be making this again.
Zuhar Abbas
[email protected]This soup is a great way to save money. It's made with simple, affordable ingredients that you can find at any grocery store.
Nisad Hossan
[email protected]This soup is a great way to get your daily dose of vegetables. It's packed with pumpkin, carrots, and onions. I also like to add a handful of spinach or kale for extra nutrients.
Guiliano cipria
[email protected]I love that this soup is made with all natural ingredients. I know exactly what's going into it, and I can feel good about feeding it to my family.
Sophia Okpako
[email protected]This soup is so easy to make, and it's perfect for a weeknight meal. I usually make a big batch on the weekend, and then I have leftovers for lunch or dinner during the week.
Ju La
[email protected]I made this soup for a party, and it was a huge hit. Everyone loved it! I especially liked that it's vegan, so everyone could enjoy it.
Joy Athieno
[email protected]This soup is perfect for a cold fall day. It's warm and comforting, and it fills you up without weighing you down. I love adding a dollop of sour cream and a sprinkle of pumpkin seeds on top.
Zakir Tanha Tangi
[email protected]I'm not a big fan of pumpkin, but I decided to give this soup a try. I'm so glad I did! The pumpkin flavor is very subtle, and the soup is creamy and flavorful. I'll definitely be making this again.
Jerry Ereemye
[email protected]This soup is a great way to use up leftover pumpkin puree. I had some leftover from making pumpkin pie, and I was looking for a way to use it up. This soup was the perfect solution. It's delicious and easy to make.
Kishor Thapa
[email protected]I've made this soup twice now, and it's become a favorite in my household. It's so easy to make, and it's always a hit with guests. I love that it's vegan, so I can feel good about serving it to my family and friends.
chita tupas
[email protected]This pumpkin soup is simply divine! The flavors are perfectly balanced, and the creamy texture is to die for. I followed the recipe exactly, and it turned out perfectly. I highly recommend this recipe to anyone who loves pumpkin soup.