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Creamy Pumpkin Soup

What you need: 

1 medium onion, chopped
1 cup vegetarian chiken flavored stock or veggie stock
1 can (15 oz.) unseasoned solid pack pumpkin
3 cups plain (not vanilla) soy milk
dash each - curry powder, nutmeg, white pepper

What you do: 

Lightly coat bottom of large saucepan with cooking oil. Saute onion till transparent - do not allow to brown.
Add stock and simmer till onions are soft (approx. 5 minutes). Stir in pumpkin puree and 2 cups of the soymilk until blended (mixture will be thick).
In small batches, puree mixture in blender till smooth (no more detectable chunks). Return puree to saucepan, stirring in remaining soymilk to reach desired consistency. Add seasoning to taste & heat through before serving.
Great Fall soup recipe - very rich and satisfying. Its also super quick to make and freezes very well. So yummy topped with herbed vegan croutons.... mmmmmmmm.....

Preparation Time: 
Cooking Time: 
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

so i tried this and I even put cinnamon in it, but it was still bland. I chopped up an apple and put it in there too and it worked a little bit but I put too much apple in so it kind of masked the pumpkin. this recipe is kinda hard in that pumpkin doesn't really work, maybe it would be better with sqaush or yams. Or maybe if there is a vegan cream it would enhance the flavor.

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I make a similar recipe quite often, its very quick and easy and the taste is always very special. I usually follow the same instructions but using purple onions that give it a more intense flavour and add in some carrots (you'll have to previously boil them with the pumpkin pieces). The recipe tastes incredible even without the spices!

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I tried this because I love anything pumpkin.  I followed the directions but still thought it was too bland so I started tossing in cinnamon, nutmeg and cloves (too much), so then i threw in lots of salt and sugar. Anyway i failed.  So I really like the base but seasoning it left me frustrated.

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Is this soup spicy? I have never had pumpkin soup before but I don't want it really spicy. Any ideas on how I can make the spices tolerable? Should I still use curry powder and nutmeg?

Pumpkin is usually pretty sweet on its own, so that should cancel out some ofthe spiciness, and the recipe calls for very little of the spices anyway. I'd say you shouldn't worry about it being too spicy. If you are though, it's the white pepper to cut-- the others won't make it "spicy" like hot, just flavorful.

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Is this soup spicy? I have never had pumpkin soup before but I don't want it really spicy. Any ideas on how I can make the spices tolerable? Should I still use curry powder and nutmeg?

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