Recipes: Festive Pumpkin Soup - VEGAN!

 

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Hello, all! Welcome to our very first RECIPE! Since we are in the middle of that very festive time of year, we decided to share a personal festive favourite - Pumpkin Soup! We just recently celebrated Canadian Thanksgiving and what better way to start dinner off right than with this warming autumn dream soup!

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*This soup is a perfect addition to any get togethers or dinner parties during the months of October and November.*

We made our recipe large to serve as an appetizer for your family and friends, but you can use your discretion by cutting down the ingredients to make a smaller amount for less people, or as an entree.
Example: 2-4 people (1 pumpkin)

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Festive Pumpkin Soup


| Prep: 20 min | Cook: 1.5 hr |

Serves: 16
Appetizer
Vegan

You will need:
a blender or immersion blender

Ingredients:

  • 3 sugar pumpkins

  • 4 carrots

  • 1 cooking onion

  • 4 healthy cloves of garlic

  • 900ml preferred vegetable broth (or home made)

  • 2 cups of water

  • 3.5 cups of preferred non-dairy milk

  • salt & pepper as preferred

  • 1 tablespoon of pumpkin spice

  • 1/2 cup of parsley

  • 1/4 cup of thyme

  • 2 table spoons olive oil

  • pinch of hemp hearts for decor

Instructions:

  1. Preheat the oven to 350 degrees F (176 C) and oil the base of a baking pan/cookie sheet.

  2. With a sharp knife, cut the tops off the pumpkins and then halve them. Use a spoon to scoop out the insides. - You can keep the seeds for roasting if desired.

  3. Place the pumpkin halves face down on your baking pan/sheet and bake for 40 mins in the oven or until the skin can be punctured by a fork. Remove pumpkins from the heat and let them cool.

  4. As the pumpkins are cooking you can prepare the base of your soup. Chop onion, garlic and carrots. - it doesn’t matter how fine you chop the ingredients because we will eventually be using a blender.

  5. Put 2 tablespoons of olive oil in a large soup pot on medium heat, add chopped onion, garlic and carrots. Add your preferred amount of salt and pepper. Cook until onions become translucent. - turn down the heat if it cooks quickly

  6. Pour the whole box or 900 ml of vegetable broth into the pot and raise the heat to bring the mixture to a soft boil, then let simmer.

  7. As the soup base is simmering, remove the skin from the pumpkins and add the flesh to the pot (if using counter blender, add all ingredients to the blender and blend until smooth and pour back into pot, mixing milk and water with cooking spoon.).

  8. Lower the heat to med-low and with an immersion blender, blend the pumpkin and soup base together until the mixture is smooth.

  9. Pour 2 cups of water into the mixture and continue to blend.

  10. Pour 3.5 cups of non-dairy milk and continue to blend.

  11. After the soup mixture is evenly blended, keep the heat on med-low, and add 1/2 cup of parsley (fresh), 1/4 cup of thyme (fresh) and 1 tablespoon of pumpkin spice. You can also add more salt and pepper if you prefer. Mix evenly into the soup.

  12. Let soup simmer for 20 mins, or longer if you have time.

  13. Pour 2 ladles full into soup bowl, sprinkle hemp hearts in the middle and serve as an appetizer.

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If its good enough for Nonna, its good enough for anyone!

If its good enough for Nonna, its good enough for anyone!

Thank you and we hope you enjoy this delicious recipe!
Did you make the recipe? Tag us on Instagram @onthesidesrecords