In a large saucepan, cook the onion in the margarine for 3 to 5 minutes, until the onion softens and becomes translucent. Serve the soup with some mushrooms on top. And… I have more. Use a different onion or member of the allium family, such as. Your email address will not be published. Peel, deseed and chop the pumpkin into 3cm chunks (reserve the seeds for the relish – see tip). ), all purpose flour (use corn flour or cornmeal for gluten free option), 30 minute sausage and pepper stew (Spejofae) ». Fast, easy, and delicious. I usually double the mushrooms and eat them as a snack the same day. It’s kinda funny actually. Did you know that oyster mushrooms are also called pleurotous? Vegetarian pumpkin soup is warming and filling and perfect for the holidays or anytime, and it doesn't get much simpler than this quick and easy recipe. Pumpkin is a nutritional powerhouse with tons of vitamin A and 3 grams of fiber per half-cup serving. All the flavor of the heavy cream classic but dairy free. potato in cubes (about 0.25 - 0.5 pounds, 120 -250 grams), Fresh ginger grated, to taste (about 1 tablespoon ore more! But, every time I end up making pumpkin soup. Add the pumpkin puree and coconut milk to the pot, and stir. A nice, colorfull, well raised pumpkin with a magical glow around it. This site uses Akismet to reduce spam. The word pleurotus comes from the greek “πλευρώτους” which means side ear (!). Blend until smooth (in a blender or with an immersion blender). Finely chop the onion and the garlic. I agree. A splash of balsamic vinegar and a few toasted almonds crank this The addition of cashew nuts and potatoes provides the same creaminess (if not more) as cream and results in an extra velvety soup. Just thaw in the refrigerator overnight and reheat in the microwave or directly on the stove until heated all the way through. I need to put them inside pies, breads, cakes, fillings, creams, stuffings. Shake again. It’s also really rather a snap to make. I’ve long been a fan of this vegan cream of mushroom soup. Pumpkin goes well with a lot of fall and winter flavors. Put the mushrooms in a clean, large bag and drizzle them with olive oil. If you're looking at carbohydrate count, it contains 10 grams of carbohydrates per half-cup serving. Your email address will not be published. And what better time to cook those pumpkins! Up the spice amount by adding 1/2 teaspoon of ground cinnamon, 1/4 teaspoon ground cloves or ground allspice, and 1/2 teaspoon ground ginger. Here's how you can vary the flavor profile of this soup. The soup is delicious as it is, but if you'd like to gussy it up a little bit for presentation and add a contrasting tanginess, you can garnish the top with a dollop of sour cream, crème fraîche, or plain Greek yogurt. 3. Tip the pumpkin onto a baking tray, drizzle over half the oil, scatter with the allspice and toss well.Season and roast for 30 mins until golden and tender. Try 1/2 teaspoon of all three, dried, or a tablespoon each of fresh chopped herbs. Get easy-to-follow, delicious recipes delivered right to your inbox. To make them noodles and purees. Through the years I’ve gathered quite a few pumpkin recipes I want to try. Garnishing with some pumpkin seeds and a little parsley wouldn’t be bad either! I used 3 kinds of mushrooms in this soup. And eventually, few hours later, I end up comfy in my pajamas, curled up on my sofa with a bowl of warm, hearty, velvety pumpkin soup. Coating the mushrooms with olive oil, thyme and flour (use cornmeal or corn flour for gluten free option) and then baking them, gives them a very nice “meaty” taste and a contrasting texture that goes really well with the soup, making the dish more interesting. Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. Skip the nutmeg and sugar, and add some heat with 1 teaspoon of curry powder or a dash of cayenne pepper. Notes: Peel and cut the pumpkin, the potatoes, and the carrots into … Add the ginger, nutmeg, cumin, salt and pepper according to your taste. Cook over medium heat for 10 to 15 minutes longer. Use a lot, since this soup literally asks for it! Who would have guessed! Plant based, healthy and comforting, this vegan pumpkin soup makes no sacrifices in flavor! If you have some pumpkins at home that you would like to roast for puree, you can use that, too. This recipe is ideal for anyone who follows a plant based diet but don’t want to make any sacrifices in flavor. Fall has settled in for good and I think that we all have started cooking warm, hearty meals like mushroom risottos or one pan mini meat loaves with potatoes. Pumpkin also comes from the greek “πέπον” which means melon. Guys what did I just find out after some googling? Sautée the onions and mushrooms in the butter until soft. Just peel it, cut it in cubes and freeze it in a zip lock bag. And every time I stumble upon some good produce, a need inside me is born. Place them in a pan, sprinkle with salt and bake for 50 – 65 minutes or until crispy. Learn how your comment data is processed. Incorporate all the remaining ingredients and bring to a boil, then cook over medium-high heat for … Add the honey,salt, pepper, curry and nutmeg. White button mushrooms, brown button mushrooms (portobellini) and portobello mushrooms. Once the two ingredients are well incorporated, reduce the heat to low and add the garlic and amino acids. I need them all. This sounds lovely, you cant beat a good soup! You can double the mushrooms and eat them as a snack the same day.If you put fresh ginger in the freezer for a while, it will be much easier to grate! Add the cashews, the potatoes and the water and reduce heat to a gentle simmer. , Share this post if you liked it (share buttons at the top!) Eat. I am wondering through the market, touching and feeling all those delicious fruits and vegetables, sniffing them to see which is the ripest, and then I see it. You’ll have readymade pumpkin for your future recipes! ), The Spruce Eats uses cookies to provide you with a great user experience. There's very little you need to do to make this quick soup. Add remaining ingredients, stirring to combine. Sprinkle on the flour and stir. If you buy a whole pumpkin you will probably have some left. Skip the nutmeg and sugar, and take the soup in a more herbal direction by using rosemary, sage, or thyme, or a combination of all three. Heat the oven to 200C/180C fan/gas 6. When the potatoes and pumpkin are tender (about 30 minutes) turn off the heat and let cool a little. I often make a mix of peeled, chopped carrots (yes I also put a carrot, for extra nutrients! You can also freeze it for longer-term storage, up to three months. If you put fresh ginger in the freezer for a while, it will be much easier to grate! Gradually stir in broth and pumpkin. It's made from an entire can of pumpkin puree, so there's no waste, along with soy milk, onions, and a touch of nutmeg—it's suitable for vegans and vegetarians. Shake to coat well and add thyme and flour. During my ride back home, I’m thinking of all the ways I can use it, all the good things I can do with it. Anything you don't use for the soup, you can freeze. 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2020 vegan pumpkin mushroom soup