© 2019 by Vego Bistro LLC

Pumpkin Soup

October 8, 2019

Fall is here (even if it doesn't feel like it yet here in Georgia)! So bring on the Fall recipes, right? This soup is great as the main attraction of your next meal, or as one of the courses at your next dinner party. It is so easy to make, it will become a staple for this season's meals. AND with all the flavor combos I have below it won't get boring! 

 

 

I am not going to lie, when I saw a recipe for pumpkin soup in a magazine I thought, "That sounds kinda gross." I think I got caught up in the pumpkin spice craze and forgot that it is basically a squash. So don't forget in between baking those pumpkin pies and pumpkin muffins you can whip up a good-for-you, savory pumpkin meal.

 

Everything in this recipe goes in the blender, and then everything goes in a pot to be warmed. It is really that simple. Since I have a high-speed blender I don't even bother to soak the cashews! If you have a wimpy blender then you will need to soak the cashews overnight or do a 'quick soak' and allow them to soak in hot water for about 30 minutes. (I usually boil some water in the microwave and then pour it over the cashews to make it a bit quicker.) If you are allergic to nuts try using a half of a block of silken tofu.

 

 

 

 

 

 

Topping/Pairing Suggestions:

Oven roasted veggies

Black beans and sliced avocado and a dash of chili powder

Saffron rice and chickpeas and a dash of curry powder

Pasta topped with a little oregano and vegan Parmesan cheese

Grilled "cheese" sandwiches

Roasted pumpkin seeds and parsley

 

If you have any other suggestions I would love to hear them!

  

 

Pumpkin Soup

PREP TIME    10        |         COOK TIME   10       |       TOTAL TIME   20

Servings:     4-6

Category:    Vegetables

Cuisine:      Soup

 

Ingredients

Onion                        1   large

Pumpkin puree         1   can (15 oz)

Vegetable broth        4   cups

Cashews, raw        1/2   cup

Butter (optional)        1   Tbl

Salt                        1/2   tsp

Curry powder*        1/2   tsp

Onion powder           1   tsp

Garlic powder         1/2   tsp

 

Instructions

Soak cashews overnight or use the quick soak method (above). If you have a high-speed blender you may opt to skip this step.

 

Cut the onion into chunks and add to the blender. Add all other ingredients to the blender and blend on high until smooth.

 

Pour the contents of the blender into a large pot and cook over medium heat until hot.

 

Garnish (topping suggestions above) and serve immediately.
 

Notes

I use a bullion cube instead of broth, so I use water and the cube. 

If you want a stronger pumpkin flavor feel free to use as much as 2 15 oz cans of pumpkin puree.

*You can omit the curry powder if you like, but in this small amount it won't overpower the soup and I feel it adds a depth of flavor.

 

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