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Pumpkin Soup (Vegan*, Gluten-Free, Nut-Free, Soy-Free) |
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This recipe was actually sent to me by a health plan, Humana. The soup can be thinned with light coconut milk or coconut milk beverage if desired. I find that coconut and pumpkin seem to go beautifully. Use the veg broth to keep it vegan, of course!
Pumpkin soup - 2 pounds pumpkin or a 28 oz can of pumpkin puree
- 3 cups vegetable or chicken broth
- 1 large onion, chopped
- 1 large apple, cored and chopped
- 2 crushed garlic cloves
- 1 inch grated ginger
- 1 bay leaf
- 1 teaspoon curry powder
- Salt, pepper and cayenne pepper to taste
Carefully cut pumpkin in half. Remove seeds and cook in the microwave for 20 minutes or in a 400 ° F oven for 45 minutes or until you can easily scoop out the soft flesh. You also could use a 28 oz can of pumpkin puree instead. In a large sauce pan, heat 1/4 cup of broth over medium, add chopped onion, apple, garlic, and herbs and spices. Cook until onions and apples are soft and then add the remainder of the broth. Add pumpkin to the sauce pan. Simmer for 10 minutes. Working in batches, purée the soup in a blender or food processor. Return puree to sauce pan, taste and adjust seasoning according to personal preferences. Serve and top with fresh sage leaves or thin ginger slices.
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