Plant-based Spicy Pumpkin Soup

Plant-based Spicy Pumpkin Soup

I just made my favorite soup and realized that I need to share the recipe with you! If you are not a fan of spicy food or don’t like coconut, don’t be scared off by this recipe. Just modify it to fit your tastes. Even if you’re like me and have decided to cut back on dairy, it’s possible to warm up with a creamy bowl of hot soup that doesn’t lay on the cream or calories too heavily. This light pumpkin-coconut bisque will curb your dairy cravings, using non-dairy ingredients, and keep you on track this Fall. The ingredient that really makes this subtle soup stand out is the unsweetened coconut milk. Both vegan- and Paleo-friendly. Ready to grab a spoon? Keep reading for this recipe for the vitamin-A-rich soup.

Pumpkin Soup With a Zing …Garnished 

Soup

Mexican Cream And Toasted Pepitas SOUP

Ingredients: (serves 7)

3 tbsp. Non-Dairy Butter (use Safflower oil or Coconut Oil)

3 cups finely chopped sweet onions

1 garlic clove crushed

1 1/2 (15 oz) can of solid pack pumpkin

1 cup Coconut Milk, Oat or Cashew

3/4 tsp. dried crushed red pepper

1/2 teaspoon ground allspice

2 1/2 cups Vegetable broth (or Vegetable)

3/4 cup shelled pumpkin seeds (pepitas)

 

Mexican Cream Ingredients:

1/4 cup sour cream (Vegan)

1/4 cup coconut milk

1/2 tsp. fresh lime juice

 

SOUP Preparation:
1. In a large heavy metal pot, melt butter/oil over a medium heat.

2. Add onions & garlic, sauté until translucent (about 10 minutes).

3. Add to pot:

4.pumpkin, milk and crushed red pepper — stir.

5. Remove pot from stove and pour mixture into a food processor and puree.

6.Return pureed mixture back to pot and add broth.

7. Simmer for 10 minutes to blend flavors, stirring occasionally. (Go make the cream now)

8.Season with sea salt and pepper to taste.

9.Ladle soup into bowls, adding a dollop of Mexican cream mixture and sprinkle with toasted pepitas (shelled pumpkin seeds).

 

CREAM Preparation:

In a small bowl combine and whisk: vegan sour cream, coconut milk and fresh lime juice. Cover and chill for 2 hours. Mexican cream can be made 1 week ahead, but keep chilled.

Toasted PAPITAS Preparation: Simply simmer papitas on the stove on low heat until they just start to change to a light brown or place in over under the broiler for a few minutes then turn over.

SERVE IT IN STYLE! in a regular bowl, in a gourd, in a small pumpkin or in a small pumpkin tureen. Tureens can be lined with fresh lime juice and salt. Wishing you and those you prepare this for a Day of Thanks and Giving! <3

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