Soupinapumpkinvegan Recipes
VEGETARIAN PUMPKIN SOUP
The most delicious pumpkin soup ever! Great on a cool, crisp fall night.
Provided by mriz1288
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 58m
Yield 6
Number Of Ingredients 10
Steps:
- Cook sausage in a skillet over medium heat until heated through, 3 to 5 minutes. Transfer sausage to a plate.
- Place onion, mushrooms, garlic, and Italian seasoning into the skillet over medium heat; cook until soft, about 5 minutes. Stir in pumpkin puree. Add vegetable broth. Reduce heat and simmer until flavors are blended, 20 to 25 minutes.
- Stir in sausage, light cream, Parmesan cheese, and hot sauce; simmer 10 to 15 minutes more.
Nutrition Facts : Calories 176.9 calories, Carbohydrate 15.2 g, Cholesterol 29.3 mg, Fat 10.4 g, Fiber 3.4 g, Protein 7 g, SaturatedFat 6 g, Sodium 667.2 mg, Sugar 5.6 g
VEGAN PUMPKIN SOUP
Straight from the rum bottle ... I mean, pumpkin patch, this curried soup is autumn in a bowl.
Provided by Tara Parker-Pope
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- To prepare the pumpkin: Cut the pumpkin in half through the center and scoop out the seeds and strings. Reserve the seeds. Carefully cut away the hard peel with a paring knife - or, better, a vegetable peeler - and chop the flesh. You should have about 6 cups of pumpkin flesh.
- In a large saucepan over medium-low heat, warm the olive oil with the sesame oil. Add the shallots and sauté them, stirring occasionally, until they are translucent, 3 to 4 minutes. Add the stock, pumpkin, potato and carrot, raise the heat to high, and bring the mixture to a boil. Reduce the heat to low, cover and simmer until the vegetables are tender, about 25 minutes.
- Using an immersion blender, purée the soup until very smooth, or (carefully!) purée in batches in a blender with a towel placed over the lid. Stir in the brown sugar, molasses, orange zest and curry powder. Over low heat, stir in the soy milk, dark rum and Tabasco sauce. Taste carefully. Season with salt and pepper and add the nutmeg.
- Toast the pumpkin seeds. Preheat oven to 250 degrees. In a roomy bowl, stir the seeds with peanut oil or canola oil - about a half cup of oil for every four cups of seeds. Add a nominal amount of kosher salt. Try adding a bit of thyme, oregano, cumin, coriander, cardamom and/or cayenne pepper, if you like.
- Line baking sheet(s) with parchment paper. Spread the seeds in one layer on the sheets. Toast slowly for about an hour, checking them every 10 to 15 minutes and stirring if they are browning unevenly. Store the toasted seeds in tightly sealed containers lined with paper towels.
- Serve soup in warmed bowls, and pass the toasted pumpkin seeds and vegan cheddar cheese for sprinkling.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 48 grams, Fat 9 grams, Fiber 13 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1593 milligrams, Sugar 20 grams
PUMPKIN AND VEGETABLE SOUP
Enjoy our Pumpkin and Vegetable Soup anytime of the year. Made with canned pumpkin, you can prepare creamy Pumpkin and Vegetable Soup anytime you wish. Paprika, ground cinnamon and black pepper give this dish a unique taste that your loved ones will want again and again.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat dressing in large saucepan on medium heat. Add carrots, celery, onions and garlic; cook 8 min. or until crisp-tender, stirring occasionally
- Add pumpkin; mix well. Stir in water, vegetable broth and seasonings. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Remove from heat.
- Stir in sour cream.
Nutrition Facts : Calories 80, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g
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