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Sprinkle on the flour and stir. Guys what did I just find out after some googling? https://joythebaker.com/2012/11/vegan-creamy-curried-pumpkin-soup Add the honey,salt, pepper, curry and nutmeg. Shake to coat well and add thyme and flour. Skip the nutmeg and sugar, and take the soup in a more herbal direction by using rosemary, sage, or thyme, or a combination of all three. A splash of balsamic vinegar and a few toasted almonds crank this This site uses Akismet to reduce spam. Required fields are marked *. ), The Spruce Eats uses cookies to provide you with a great user experience. And every time I stumble upon some good produce, a need inside me is born. Here's how you can vary the flavor profile of this soup. When the potatoes and pumpkin are tender (about 30 minutes) turn off the heat and let cool a little. Put the mushrooms in a clean, large bag and drizzle them with olive oil. You’ll have readymade pumpkin for your future recipes! The addition of cashew nuts and potatoes provides the same creaminess (if not more) as cream and results in an extra velvety soup. It's made from an entire can of pumpkin puree, so there's no waste, along with soy milk, onions, and a touch of nutmeg—it's suitable for vegans and vegetarians. https://www.thespruceeats.com/vegetarian-pumpkin-soup-recipe-3378005 and don’t forget to subscribe for new recipes or follow me on Instagram,   Pinterest,   Facebook. In a wide pot add the olive oil and sauté leeks, pumpkins and carrots until caramelized and browned a bit (this caramelization step will give flavor without having to bake the pumpkin). And… I have more. Did you know that oyster mushrooms are also called pleurotous? The soup is delicious as it is, but if you'd like to gussy it up a little bit for presentation and add a contrasting tanginess, you can garnish the top with a dollop of sour cream, crème fraîche, or plain Greek yogurt. 3. If you buy a whole pumpkin you will probably have some left. , Share this post if you liked it (share buttons at the top!) Peel, deseed and chop the pumpkin into 3cm chunks (reserve the seeds for the relish – see tip). Peel and cut the pumpkin, the potatoes, and the carrots into … Tip the pumpkin onto a baking tray, drizzle over half the oil, scatter with the allspice and toss well.Season and roast for 30 mins until golden and tender. Once the two ingredients are well incorporated, reduce the heat to low and add the garlic and amino acids. This soup will keep for up to five days in the refrigerator if covered. I used 3 kinds of mushrooms in this soup. I’ve long been a fan of this vegan cream of mushroom soup. Learn how your comment data is processed. Try 1/2 teaspoon of all three, dried, or a tablespoon each of fresh chopped herbs. Place them in a pan, sprinkle with salt and bake for 50 – 65 minutes or until crispy. Fall has settled in for good and I think that we all have started cooking warm, hearty meals like mushroom risottos or one pan mini meat loaves with potatoes. Through the years I’ve gathered quite a few pumpkin recipes I want to try. Blend until smooth (in a blender or with an immersion blender). If you're looking at carbohydrate count, it contains 10 grams of carbohydrates per half-cup serving. Notify me of follow-up comments by email. And what better time to cook those pumpkins! It’s also really rather a snap to make. Your email address will not be published. Just thaw in the refrigerator overnight and reheat in the microwave or directly on the stove until heated all the way through. Your email address will not be published. It’s kinda funny actually. You can substitute any other kind of non-dairy milk such as oat, almond, or coconut milk as need be. ), potatoes and pumpkins and freeze it, so that I have the basic ingredients for this soup ready in my freezer for a time in need! Beautiful photos on the rest of your site as well! Just peel it, cut it in cubes and freeze it in a zip lock bag. Cook over medium heat for 10 to 15 minutes longer. Plant based, healthy and comforting, this vegan pumpkin soup makes no sacrifices in flavor! potato in cubes (about 0.25 - 0.5 pounds, 120 -250 grams), Fresh ginger grated, to taste (about 1 tablespoon ore more! https://www.thespruceeats.com/vegan-cream-of-mushroom-soup-3378022 Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. During my ride back home, I’m thinking of all the ways I can use it, all the good things I can do with it. Sautée the onions and mushrooms in the butter until soft. In a large saucepan, cook the onion in the margarine for 3 to 5 minutes, until the onion softens and becomes translucent. Just chop up an onion, add some nutmeg, and a little sugar, and the soup comes together in about 15 minutes. This sounds lovely, you cant beat a good soup! Eat. ), all purpose flour (use corn flour or cornmeal for gluten free option), 30 minute sausage and pepper stew (Spejofae) ». Add the pumpkin puree and coconut milk to the pot, and stir. There's very little you need to do to make this quick soup. https://www.thehungrybites.com/vegan-pumpkin-soup-with-mushroom-chips A nice, colorfull, well raised pumpkin with a magical glow around it. Garnishing with some pumpkin seeds and a little parsley wouldn’t be bad either! Anything you don't use for the soup, you can freeze. All the flavor of the heavy cream classic but dairy free. Skip the nutmeg and sugar, and add some heat with 1 teaspoon of curry powder or a dash of cayenne pepper. Serve the soup with some mushrooms on top. If you put fresh ginger in the freezer for a while, it will be much easier to grate! White button mushrooms, brown button mushrooms (portobellini) and portobello mushrooms. I am wondering through the market, touching and feeling all those delicious fruits and vegetables, sniffing them to see which is the ripest, and then I see it. https://www.tasteofhome.com/recipes/best-curried-pumpkin-soup Add the cashews, the potatoes and the water and reduce heat to a gentle simmer. By using The Spruce Eats, you accept our, Savory Butternut Squash and Carrot Soup (Vegetarian and Vegan), 22 Delicious High-Protein Vegetarian and Vegan Recipes, 15 Vegetarian Soup Recipes That'll Take the Chill Off, Slow Cooker Vegetarian Taco Soup (With Vegan Option), Vegetarian Bean and Barley Vegetable Soup, High-Protein Barley Vegetable Soup With Lentils, Gluten-Free Creamy Vegan Carrot Soup With Coconut. Who would have guessed! Notes: Add the ginger, nutmeg, cumin, salt and pepper according to your taste. If you have some pumpkins at home that you would like to roast for puree, you can use that, too. Up the spice amount by adding 1/2 teaspoon of ground cinnamon, 1/4 teaspoon ground cloves or ground allspice, and 1/2 teaspoon ground ginger. Coating the mushrooms with olive oil, thyme and flour (use cornmeal or corn flour for gluten free option) and then baking them, gives them a very nice “meaty” taste and a contrasting texture that goes really well with the soup, making the dish more interesting. I can hear it talk to me, begging me to take it with me. To make them noodles and purees. Vegetarian pumpkin soup is warming and filling and perfect for the holidays or anytime, and it doesn't get much simpler than this quick and easy recipe. (Nutrition information is calculated using an ingredient database and should be considered an estimate. I need them all. The word pleurotus comes from the greek “πλευρώτους” which means side ear (!). Get easy-to-follow, delicious recipes delivered right to your inbox. Add remaining ingredients, stirring to combine. Heat the oven to 200C/180C fan/gas 6. You can double the mushrooms and eat them as a snack the same day.If you put fresh ginger in the freezer for a while, it will be much easier to grate! https://www.thehungrybites.com/vegan-pumpkin-soup-with-mushroom-chips Shake again. Use a different onion or member of the allium family, such as. https://biancazapatka.com/en/my-favorite-pumpkin-soup-easy-vegan Gradually stir in broth and pumpkin. This recipe is ideal for anyone who follows a plant based diet but don’t want to make any sacrifices in flavor. I usually double the mushrooms and eat them as a snack the same day. Finely chop the onion and the garlic. This recipe is gluten free, too, but check the labels if you're using store-bought vegetable broth to make sure it doesn't have gluten. Fast, easy, and delicious. The flavors just blend soooo well, and it’s ultra creamy and delicious. Incorporate all the remaining ingredients and bring to a boil, then cook over medium-high heat for … Carbohydrates per half-cup serving: //www.thespruceeats.com/vegetarian-pumpkin-soup-recipe-3378005 Finely chop the pumpkin puree and coconut milk to the pot and. 30 minutes ) turn off the heat to a gentle simmer cumin salt. Large saucepan, cook the onion softens and becomes translucent for 50 – 65 minutes or until crispy information calculated! Notes: I usually double the mushrooms in this soup literally asks for it to 200C/180C fan/gas.! Mushrooms in the microwave or directly on the stove until heated all the profile! Into 3cm chunks ( reserve the seeds for the relish – see tip.. Non-Dairy milk such as oat, almond, or coconut milk to pot... It ’ s ultra creamy and delicious easy-to-follow, delicious recipes delivered right to your taste creams stuffings! It will be much easier to grate the refrigerator if covered do to this. 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