Sugar Pumpkin Soup
Print RecipeIngredients
- 1 medium sugar pumpkin
- 1 boullion cube
- 2 cloves garlic
- 1 tsp smoked paprika
- 1 tbsp vegan butter ( I use Mihoko)
- salt and pepper
Instructions
Preheat the oven to 350 F and place the entire pumpkin on there for 20 minutes. You will bake it before slicing and deseeding it and then bake it again.
Leaving the oven at the 350 F, take the baking sheet with the pumpkin out and if your careful ( use 1 glove if your hands aren't immune to extreme heat handling like mine are) chop off the top. Cut in half and use a large spoon to deseed. Place the halves on the baking sheet and return to the oven for another 20 minutes.
After those have cooled down a bit, (you can now shut the oven) take a spoon and shovel out the pumpkin meat into an iron cast dutch oven. Cover with water, about 1" above the pumpkin meat, add the garlic, paprika, boullion and butter. Cover and cook for about 15-20 minutes. Check on it and make sure the water is not evaporating and its not too dry. If it is, add more water.
Blend until smooth and serve with toppings of choice.
Notes
Pro tip: Save the seeds. Wash them, dry them and bake with 2 tbsp oil, 2-3 tbsp maple syrup and 1 tbsp chia at 400 for 12-15 min for an amazing snack or soup topping.
Creamy, velvety, plant based and delicious soup with 5 ingredients. Despite its name, the sugar pumpkin is actually not sweet at all making it the perfect backdrop for a delicious vitamin packed soup. In the autumn and winter months my body always feels like its craving a little more warming and mellowing items like soups, baked veggies, and creamy comforting things. Maybe it’s the romantic ideal of more time spent indoors with candles going and cozy fire places, or watching leaves tumble their way down off the trees like a beautiful dance. This soup is so rich and creamy without much added nonsense so you can actually sit there and enjoy the company and weather watching. You can save the seeds and use them as a topping for the next batch or midnight snack. Here I topped my soup with rose harissa flakes, a drizzle of extra virgin oil, sesame seeds, and micro green pea shoots.
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