Oh, I do love it when a new recipe comes together! I’ve been looking for vegan recipes for the past week or two without grains or sugar. This particular one had brown sugar originally so I was trying to figure out a way to make it have the sweetness naturally without sweeteners. I think this recipe achieved that goal amazingly. I love how this delicious and tasty soup turned out.
This healthy recipe is low calorie, vegan and gluten free, and not difficult to make. The whole recipe from start to finish only takes about an hour and you have an amazing main dish ready for your family. It has amazing flavors due to the ginger, nutmeg, and cinnamon added.
The original recipe comes from Ashley Adams Skabar at About.com posted in their dairy free section. I’ve modified it considerably but my basic recipe comes from here. Instead of using olive oil I decided to try coconut oil instead. Instead of adding either apples or pears I added both because I eliminated the brown sugar. I also increased the cinnamon substantially to give it a sweet taste without sugar or any other kind of sweeteners. Instead of using part water I used all vegetable broth, and instead of using almond breeze I used all coconut milk. I also served it with roasted pumpkin seeds which gave it a nice crunch. I think you will love this fabulous vegan pumpkin soup recipe.
This had such a wonderful smooth texture and taste. I really love this recipe!
Here’s a serving of this delicious soup. I really liked it with roasted pumpkin seeds rather than the cayenne pepper recommended in the original recipe.
Here’s a close up of this wonderful soup.
Here’s what I did.
Here are the ingredients I used. I ended up leaving off the pepper entirely.
Here’s a heaping tablespoonful of coconut oil.
Melt coconut oil over low to medium heat in Dutch oven or large stock pot.
Add onions. I used green onions because I was trying to use them up.
Add a leek. Chop off the dark green leaves.
Here I’ve cut off the top and bottom of the leek. Wash it well and then slice it down.
Add leeks to Dutch oven and sauté.
Add unpeeled diced pears.
Add unpeeled, diced apples.
Add minced garlic.
Add Kosher salt, cinnamon, nutmeg, and ginger.
Stir all the ingredients together and sauté until apples and pears are softened.
Add vegetable broth.
This is what the mixture looks like after sautéing.
Stir pumpkin into mixture.
Add coconut milk.
Add coconut milk to pumpkin soup mixture.
Stir coconut milk into pumpkin soup mixture.
Check seasoning. I felt the soup needed more cinnamon so I added more.
Put mixture in blender and puree in batches until the entirety is done.
Here’s what the pureed soup looks like.
Here’s a serving.
Here’s a close up of this delicious soup.
Here I’ve added toasted pumpkin seeds on top for a garnish.
Here’s another look at this wonderful, healthy, low calorie, vegan pumpkin soup.
Here’s the recipe.
VEGAN PUMPKIN SOUP WITH LEEKS, PEARS AND APPLES
(Recipe adapted from Ashley Adams, email@example.com)
1 tbsp. coconut oil
1 cup finely chopped onion (I used about 6 green onions)
1 heaping tablespoon minced garlic from a jar
1 medium-sized leek, white parts only, chopped
1 cup unpeeled, chopped apple
3 pears, unpeeled, diced
3 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
½ tsp. Kosher salt, plus more to taste
32-ounce can low-sodium vegetable broth
2 15-ounce cans pumpkin puree
1 cup coconut milk
Cayenne, for garnishing, if desired
Fresh herbs, such as dill or parsley, for garnishing
Toasted pumpkin seeds for garnish
In a medium-large stock pot (3-5 quarts), heat the coconut oil over medium heat. Add the onion and leek, and cook for 7-8 minutes, or until the onion and leek are translucent. Add the pears, apples, garlic, spices and salt, and cook for 5-7 minutes, stirring constantly, until the pears and apples are softened. Add the vegetable broth. Bring the mixture to a boil and then turn down to a simmer for about 15-20 minutes, or until the fruit is very tender. Stir in the pumpkin puree. Add coconut milk. Check seasoning. Working in batches, puree the mixture in a blender until smooth. Return the soup to the pot and heat over low heat, stirring constantly, to desired temperature. Garnish with a sprinkle of cayenne pepper and fresh herbs or your choice, or pumpkin seeds. Serves 4-6.
Here’s a serving of this delicious soup.
Here’s a bowl for you!
You may also like these recipes:
- Pumpkins galore : The best pumpkin recipes of the autumn (tufts.uloop.com)
- 3 Low-Calorie Pumpkin Seed Recipes (washingtonian.com)
- Japanese Pumpkin Soup with Leeks (Kabocha Soup) (spontaneoustomato.com)
- Soup Time! (thejoyfuleater.wordpress.com)
- Pumpkin and pancetta soup (girlinflorence.com)