Feeling like a hearty pumpkin meal last night, I used a few soup recipes and combined them (and then made them vegan!).
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| finished soup with some homemade bread |
Yummy! It turned out delicious (and very spicy - my husband thanked me through a hanky for clearing out his sinuses! ) ha. If you're sensitive to spice, you likely want to decrease the spice amounts. I thought it was perfect
Ingredients (organic when possible)
2 small cooking pumpkins (or winter squash of your choice)
2 TBSP olive oil
2 TBSP coconut oil
1 yellow onion, chopped
2 TBSP agave nectar
2-4 cloves of garlic, chopped (more or less depending on preference)
1 TBSP fresh ginger, grated
1 jalapeno, chopped
2 tsp curry powder
1 tsp coriander
1 cup vegetable broth
1 cup almond milk (or any non-dairy milk of your choice)
1 can coconut milk
1 tsp red chilli flakes (optional)
Directions
- Clean outside of pumpkin of squash, cut in half and remove seeds. Lightly spray or brush olive oil into flesh of pumpkin and oil baking sheet. Bake for about 30 minutes on 375F or until the flesh easily scoops away from the skin of the pumpkin.
- While pumpkin is baking, heat coconut oil in a stock pot over medium. Once hot, add chopped onion and cook until soft. Add agave to caramelize onion. Stir consistently for about 2 minutes.
- Add garlic, ginger and jalapeno and cook for additional 1-2 minutes.
- Add curry and coriander, stir to coat. Cook for 1-2 minutes to bring out flavor. Be careful not to burn.
- Pour vegetable broth into pot and stir to bring anything stuck to the bottom off.
- Remove pumpkin from the oven and scoop flesh into pot - stir to break up large chunks.
- Add almond milk and coconut milk (and chilli flakes, if using). Reduce heat to low. Stir to combine and then let simmer 15-30 minutes.
- Before serving cream with hand mixer, blender or food processor.
- Serve with bread to ease spice.
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