Simply the easiest, creamiest pumpkin soup

Updated: Jan 10

There are many versions of squash soups out there on the great wide web, but few easier than this one. I'd seen a recipe for a curried butternut squash soup, however I lacked the butternut squash, and wasn't going to make a dash to the grocery store just for that. Hmmmm. The "a-ha!" moment happened as a can of pureed pumpkin caught my eye in the pantry. That could work.




It certainly did work, producing a simple, savory soup for the run-up to Thanksgiving. I'll be including it regularly in my winter soup rotation. Yes, I have a soup rotation. I'm a big believer in having one - maybe even two! - soups in the fridge at all times. They're lifesavers when time and inspiration are short.


As the original recipe called for the addition of canned coconut milk, I opted instead to mix up the equivalent amount using Anthony's Organic Coconut Milk Powder from my pantry. This shelf-stable powder allows me to make as much, or as little coconut milk as I need for a recipe - leaving no half-full can languishing in the refrigerator. Simply add the powder to a jar of warm water, shake it like you mean it, and voila! - you've got great coconut milk for recipes.


You'll also need some vegan vegetable broth (or water, of course), maple syrup (YEA!!!), shallots or onions, garlic, curry powder, and such. So let's get cooking!



Oh, and I used the standard Vietnamese Huy Fong Chili Garlic Sauce - which I always have in the fridge for recipes like this. Most grocery stores with a decent selection of Asian foods will have this, but if not, try your local Asian food market. In Reno, I recommend 168 Asian, on the corner of Grove and South Virginia Streets.


My preferred 'sweet' curry comes from The Spice House in Chicago. This curry blend gives you all the well-balanced flavors you expect, but without the 'heat'. It's easy enough to add that heat to your taste with the Chili Garlic Sauce. Oh, and a bit of Cinnamon.



INGREDIENTS:


2 large shallots or 1 small onion, diced

2-3 cloves garlic, minced

1 15-ounce can pumpkin puree

14 ounces of coconut milk (either from a can, or mixed powder and water)

2 cups vegetable broth ( I use the Better Than Bouillion Vegetable Base)

2 tbsp of curry powder - or more to taste.

¼ tsp cinnamon

3 tbsp maple syrup

2 tsp chili garlic sauce

A good pinch of salt - more if using no/low sodium broth

A few grinds of black pepper



TECHNIQUE:


1.Heat a pot over medium heat, and once hot, add a splash of the broth, onions, and garlic. Sauté for about 2 minutes, adding occasional small splashes of broth to prevent sticking. Add the spices. Stir for about another minute.

2. Add coconut milk, vegetable broth, maple syrup, chili garlic paste. Stir to combine.

3. Add the pumpkin purée. Stir to combine.

4. Bring to a low boil over medium, and then reduce heat to low.

5. Simmer for about 15 minutes. Taste and adjust seasonings.

6. Using an immersion blender (or transfer soup to a blender) and purée soup until very creamy and smooth. Transfer back to pot if using a blender.

7. Taste again, and adjust seasonings. If you're like me, you'll add more maple syrup. Snort.

8. Let it simmer over the very lowest possible heat for another 15 minutes or so.

Don't let it boil.

9. Serve as is, or with garnishes such as:

Toasted pumpkin seeds, more chili paste, minced parsley and/or cilantro, minced shallots, minced green onions.


This soup is great fresh, and stores nicely in the fridge for a few more days. It can thicken up when cold, so be ready to 'thin it' with a bit of water, broth or plant-based milk of your choice. It freezes well.




Download and print the recipe here:

Creamy Pumpkin Soup PDF
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Thanks!

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