Shakin & Bakin Foodie Blog

I love this time of the year when all of the pumpkins, squash and apples are in-season. We are fortunate that we live within minutes of a local fruit market & orchard and can pick up pumpkins freshly picked until the end of the year for a great price! I love making a wide variety of homemade soups and stews and this recipe looks absolutely delicious.

Today I'm sharing a guest recipe with you that is courtesy of VeganFusionAcademy.com. You can visit their web site to learn about their new Vegan cooking programs and to gather additional information about what they have to offer. This recipe is also courtesy of The 30-Minute Vegan Soup’s On Cookbook by author Mark Reinfeld. The following recipe makes 6-8 servings.
Curried Pumpkin Soup Recipe

5 cups vegetable stock or water
1 1/4 cup diced yellow onion
3/4 cup diced celery
1/2 teaspoon seeded and diced hot chile pepper
4 large garlic cloves
4 cups pumpkin, 1/2 inch chop
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin (try toasting)
2 teaspoons sea salt, or to taste
1/4 teaspoon ground black pepper
1 1/2 cups soy creamer, coconut milk, soy milk or rice milk, or almond milk
2 tablespoons finely chopped cilantro

Place the vegetable stock in a 3 quart pot over high heat. Add all of the ingredients except the soy creamer and cilantro, and cook until the pumpkin is just soft, approximately 15 minutes, stirring occasionally. Add the soy creamer, carefully transfer to a blender, and blend until creamy. Return to the pot, add the cilantro and cook for 5 minutes over medium low heat, stirring occasionally.

Variations - Replace the pumpkin with any squash such as butternut, acorn or buttercup. Replace the curry powder with 2 teaspoons of chile powder, and 1/2 teaspoon of chipotle chile powder for a Mexican theme.