Good morning! This is Tania again, and this is my version of organic vegan pumpkin soup. This recipe is an adapted version of the Pumpkin Soup recipe in the Vitamix recipe book. I wanted to make it organic and vegan soooooo here goes my take! YUM.
Organic, Vegan Pumpkin Soup
Ingredients:
1 medium sized onion coarsely chopped for Vitamix. For stovetop, finely
chop.
2 cups of organic vegetable broth
1 Garlic clove finely chopped
½ tsp. nutmeg
1 14oz can of organic coconut milk
1 15oz can of organic pumpkin puree
½ tsp. of sea salt
1 tbs. organic raw sugar
½ tsp. of organic ginger
2 sprigs of chives (chop one 1 for seasoning, 1 for garnish)
2 spring of thyme (pull leaves from 1 for seasoning, 1 for garnish)
1 mini pumpkin for serving your soup and to roast the pumpkin seeds for
garnish
1 tbls. Grape seed oil (for stovetop recipe)
2 tsp. sea salt (for pumpkin seeds)
I made my soup in my Vitamix. There are direction below that show you how to use a Vitamix OR how to make it with a stove top/blender combo if you don’t have a Vitamix.
For Vitamix:
1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then
to High.
4. Blend for 6-7 minutes or until heavy steam escapes from vented lid.
(Per Vitamix site)
“This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.”
5. To roast pumpkin seeds: pre-heat your oven to 450. Place parchment paper down, and space the seeds out on a cookie sheet. Sprinkle sea salt to taste and roast for 20 minutes or until golden brown. Set aside.
Stove Top/ blender directions:
1. Coat the bottom of Dutch oven with grape seed oil. Sauté onions in Dutch oven until translucent; add all garlic and sauté with onions. Mix in vegetable broth, coconut milk, salt, pepper, ginger, sugar, thyme & rosemary leaves simmer on medium heat until mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
2. Pour the soup into a blender; fill it only half way (you may have to repeat this step to blend all the soup smoothly). Once completely blended, pour back into the Dutch oven and heat on low before serving.
Serving:
I thought it would be seasonably fashionable to use a mini pumpkin to serve the soup so I purchased these pumpkins in my grocery store for .99. I carved around the pumpkin to create a bowl. Those seeds inside are what you will use to roast for a garnish so this was a 2-fer ( see step #5). Once your
soup is ready and your seeds are roasted, pour the soup into your ready made bowls, top with the roasted seeds and garish with a piece of the chives and thyme- it makes it look purdy and you will impress all of your guests!
Check out my other recipes over at www.taniacolamarino.com!
Tania is a food photographer and food stylist. She has been privileged to work with some of the best in the industry, including Carlos Bakery from The Cake Boss, Anne Heap of the Pink Cake Box, Make my Cake in Harlem, and more. She also has 2 books, one of which features a full 35 recipes all shot and styled by her, and various magazines, including Bake Magazine. Be sure to check out her blog and website!
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looks amazing, thanks for sharing on craft schooling Sunday!
I never cook pumpkin soup. But this is so tempting. I Pinned it on Tasty Tuesday Creative K Kids Pinterest board.
Wonderful soup, and I LOOOOOOOOOOOOOOOOOVE the way you serve it 🙂
Looks delicious! Thanks for linking up to Home Matters Party. #HomeMattersParty http://cu-rio.net/home-matters-linky-party-65/
This is just lovely – I bet the ginger is wonderful with the pumpkin! Thanks for sharing this on Throwback Thursday – I’ll be pinning it to our board so be sure to follow us!
Looks so yummy! Pretty presentation too.Pinned & shared. Happy holiday season! Thanks for joining the Inspiration Spotlight party!