Good Eats: Curried Pumpkin Soup
Weighing in at just 26 calories for 100 grams and containing no saturated fats or cholesterol, the mighty orange pumkin is rich in dietary fiber, anti-oxidants, minerals, vitamins. It’s also packed with a powerful antioxidant—beta carotene.
Got post-holiday pumpkins laying around? Whip up a batch of this delish, creamy, and satisfying fall-themed pumpkin soup, served in ornamental pumpkins and topped with pepitas.
This nutrient-packed recipe is served up courtesy of the Vegan Fusion Academy, located in Miami, which offers a variety of courses, including one- and two-day introductory classes, five- and ten- day immersion culinary courses, three-day advanced teacher training, and three-month chef certification programs. This Pumpkin Soup is a sample of one of the incredible recipes that are taught at the Academy, excerpted from The 30 Minute Vegan’s Soups On.
Ingredients
5 cups vegetable stock or water
1 1/4 cup diced yellow onion
3/4 cup diced celery
1/2 teaspoon seeded and diced hot chile pepper
4 large garlic cloves
4 cups pumpkin, 1/2 inch chop
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin (try toasting)
2 teaspoons sea salt, or to taste
1/4 teaspoon ground black pepper
1 1/2 cups soy creamer, coconut milk, soy milk or rice milk, or almond milk
2 tablespoons finely chopped cilantro
Instructions
1. Place the vegetable stock in a 3 quart pot over high heat. Add all of the ingredients except the creamer and cilantro, and cook until the pumpkin is just soft, approximately 15 minutes, stirring occasionally.
2. Add the creamer, carefully transfer to a blender, and blend until creamy.
3. Return to the pot, add the cilantro and cook for 5 minutes over medium low heat, stirring occasionally.
4. Sprinkle with roasted pepitas and serve.
Variations
Replace the pumpkin with any squash such as butternut, acorn, or buttercup. Replace the curry powder with 2 teaspoons of chile powder, and 1/2 teaspoon of chipotle chile powder for a Mexican theme.
Serves 6 to 8
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