Pumpkin Soup

One more week until Halloween!  No surprise, I’m into pumpkin-everything right now. Pumpkin pancakes, pumpkin butter, pumpkin drinks, pumpkin pasta… I even saw pumpkin cereal on the shelves and quickly threw that in my cart.  Anyways, here’s my stab (Halloween pun intended) at Pumpkin Soup.  I feel like the herbs really make this soup so don’t leave them out!  I used organic canned pumpkin puree but of course you can use real roasted pumpkin if you have the time & patience!  You could also substitute butternut squash instead of pumpkin (boil or roast first) but I love this recipe with the sage better for the squash… anyways, good luck working on your costumes and enjoy filling up on all that pumpkin goodness for another week!

Pumpkin Soup

1 TBS extra virgin olive oil

1 leek

2 apples

4 cups vegetable broth

1 sweet potato

1 can of pumpkin puree

1/2 tsp salt

1/4 tsp freshly cracked black pepper

For garnish:  fresh thyme, or chives or sage or toasted pumpkin seeds or crusty bread!

Start by prepping your veggies.  Wash the leek and chop, keep light green/white part only. Peel and chop the sweet potato and apples.

Heat the olive oil in a large soup pot over medium heat.  Add in the leek, and saute for a few minutes.  Next add in the apple and cook another couple minutes.  Finally add in the sweet potato, broth, pumpkin puree, salt & pepper.  Mix well to combine.  Increase the heat and bring to a boil, then simmer for 20-30 minutes.

Pumpkin Soup

Blend the soup in batches in a high-speed blender until smooth.  Return to the soup pot and simmer for another 5-10 minutes.  Serve with your choice of toppings/garnish.  Enjoy!

Pumpkin Soup

Pumpkin Soup from Meatless in the Mountains

A hearty and healthy vegan fall soup.

Ingredients

  • 1 TBS extra virgin olive oil
  • 1 leek
  • 2 apples
  • 4 cups vegetable broth
  • 1 sweet potato
  • 1 can pumpkin puree
  • 1/2 tsp salt
  • 1/4 tsp freshly cracked black pepper
  • For garnish: fresh thyme, chives, sage, roasted pumpkin seeds, crusty bread

Instructions

  1. Start by prepping your veggies. Wash the leek and chop, keep the light green/white part only. Peel and chop the sweet potato and apples.
  2. Heat the olive oil in a large soup pot over medium heat. Add in the leek and saute for a few minutes.
  3. Next, add in the apple and cook another couple minutes.
  4. Finally add in the sweet potato, broth, pumpkin puree, salt & pepper. Mix well to combine and increase the heat to bring the soup to a boil, then reduce to simmer for 20-30 minutes.
  5. Blend the soup in batches in a high speed blender until smooth, the transfer back to the soup pot and simmer for another 5-10 minutes.
  6. Serve with your choice of toppings/garnish and enjoy!

www.meatlessinthemountains.com

Pumpkin Soup

This entry was posted in Apps, Entrees and tagged , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *