My Pumpkin Soup recipe

[Guest guest]

Karina's Pumpkin Soup

 

Celebrate the fall and winter holidays with this

festive golden soup, warmed with fragrant spices -

elegant and deceptively simple to prepare. May be

doubled.

 

 

2 tablespoons light olive oil or vegetable oil

1 medium onion, diced

4 carrots, peeled, chopped

2 celery stalks, chopped

1/4 tsp. ground ginger

1/4 tsp. nutmeg

1/2 tsp. allspice or Pumpkin Pie Spice

1/2 tsp. curry powder

dash of sea salt, freshly ground pepper, to taste

1 14-oz. can pumpkin, (or 2 cups fresh, peeled and

cubed)

1 sweet potato, peeled, cubed

6 cups vegetable broth

1 cup coconut milk, or more to taste

 

In a heavy soup pot, heat the olive oil over medium

heat, and sauté the onion for about 5 minutes until

softened. Add in the chopped carrots and celery, and

stir in the spices. Lower heat and gently cook for

about 10 minutes, being careful not to brown the

onions.

 

Add in the pumpkin, sweet potato and vegetable broth,

and stir together; bring to a slow simmer, and cook

the soup for about 25-35 minutes until the vegetables

are fork-tender.

 

Remove from heat, and puree the soup with an immersion

hand blender, or puree it batches in a blender

(carefully ladle the soup into a blender not more than

half full; cover and puree the soup until it is smooth

and creamy; return the puree to soup pot). Taste and

adjust the seasonings.

 

Return the pot to low-medium heat. Stir in the coconut

milk, and whisk till smooth. When the coconut milk is

warmed through, serve the soup in festive bowls, with

a sprinkle of nutmeg.

 

You can also make this soup ahead and serve it warmed

in a slow-cooker (Crock Pot).

 

Lovely with corn muffins.

 

Serves about 6, more if it is not the main course.

 

Recipe by Karina A.© 2005 All rights reserved.

 

 

" Be here now. Be someplace else later. Is that so complicated? "

 

 

 

 

Mail - PC Magazine Editors' Choice 2005

 

[Guest guest]

Karina,

 

What a lovely sounding presentation! I've never had a soup with ginger, nutmeg,

allspice, and curry in it! It sounds delicious and perfect for autumn! Thank

you for sharing your recipe!

 

LaDonna

 

 

Karina's Pumpkin Soup

 

Celebrate the fall and winter holidays with this

festive golden soup, warmed with fragrant spices -

elegant and deceptively simple to prepare. May be

doubled.

 

 

2 tablespoons light olive oil or vegetable oil

1 medium onion, diced

4 carrots, peeled, chopped

2 celery stalks, chopped

1/4 tsp. ground ginger

1/4 tsp. nutmeg

1/2 tsp. allspice or Pumpkin Pie Spice

1/2 tsp. curry powder

dash of sea salt, freshly ground pepper, to taste

1 14-oz. can pumpkin, (or 2 cups fresh, peeled and

cubed)

1 sweet potato, peeled, cubed

6 cups vegetable broth

1 cup coconut milk, or more to taste

 

In a heavy soup pot, heat the olive oil over medium

heat, and sauté the onion for about 5 minutes until

softened. Add in the chopped carrots and celery, and

stir in the spices. Lower heat and gently cook for

about 10 minutes, being careful not to brown the

onions.

 

Add in the pumpkin, sweet potato and vegetable broth,

and stir together; bring to a slow simmer, and cook

the soup for about 25-35 minutes until the vegetables

are fork-tender.

 

Remove from heat, and puree the soup with an immersion

hand blender, or puree it batches in a blender

(carefully ladle the soup into a blender not more than

half full; cover and puree the soup until it is smooth

and creamy; return the puree to soup pot). Taste and

adjust the seasonings.

 

Return the pot to low-medium heat. Stir in the coconut

milk, and whisk till smooth. When the coconut milk is

warmed through, serve the soup in festive bowls, with

a sprinkle of nutmeg.

 

You can also make this soup ahead and serve it warmed

in a slow-cooker (Crock Pot).

 

Lovely with corn muffins.

 

Serves about 6, more if it is not the main course.

 

Recipe by Karina A.© 2005 All rights reserved.

 

 

" Be here now. Be someplace else later. Is that so complicated? "

 

 

 

Mail - PC Magazine Editors' Choice 2005

 

 

Our vegan and gluten free recipes are available in the archives for this

group or at the following URL (***Recipes Posted to VGF***):

 

 

Check out these affiliated vegan lists ~

 

http://www.Christian-Vegan-Cooking

http://www.VintageVeganTea

http://www.VeganFoods4HealthyLiving

 

 

 

[Guest guest]

Thanks, La Donna! It's a family favorite - I make it

every fall, and especially for the winter holidays...

 

Karina

 

 

 

" Be here now. Be someplace else later. Is that so complicated? "

 

 

 

 

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