Plant-based Pumpkin Soup // Recipie

The goodness of Fall.  Ah let’s have cider and celebrate.  Spend a day outside, and if you need a nudge to encourage you check out my Fall Pinterest Board.

The glory of the mountains. The rouge on the trees similar to blush on a beautiful face.  The harvest in the fields.  Baskets full of nuts, pears, apples, plums.  The bounty in my kitchen.  The aroma while cooking that fills the house.  The apples in abundance that make round full glorious apple pies and fresh cider.

Today I give you a gift.  From my kitchen to yours, a 100% plant-based pumpkin soup.  It came to me on the down portion of my hike this week.   Enjoy.

You’ll need:

1 small pumpkin

1 acorn squash

1 pear

1 large yellow onion

2-3 cloves of garlic

2-3 leaves of pineapple sage

1 leaf of regular sage

2-3 large carrots

1 handful of cashews

1-2 t. of turmeric

salt to taste

Process:

Half, deseed, and roast the acorn squash in 350 oven till soft.  You can do this a day ahead.

Wash, deseed, and half the pumpkin.  Pressure cook the pumpkin in 8-10 cups of water.   Save the water.  If boiling/steaming is preferred you may need to keep a watchful eye, and possibly add more boiling water as needed.

Chop the onion, garlic, and carrots.  Throw a drizzle of olive oil in the large soup pot and over medium heat sauté.  Chop the squash and add it to the pot.

Skin and chop the pear, add this too.  Finely slice the pineapple sage and regular sage.  I stack my sage leaves and because I like super thin slices- chop fine slivers.  Add the turmeric.

As you add the pumpkin, note it should be soft beyond slicing.  Scoop out the flesh of the pumpkin, and add to the soup.  Salt to taste.

Now with all my flavors happy in the soup pot, change the texture.  Add the remaining pumpkin water, and then puree the entire soup.  Sometimes this works best in batches.

Add a hearty handful of cashews and blend.

Return the pureed soup to the pot and serve.

If you have extra sage leaves- fry them until crisp 2-3 seconds in hot oil.  Transfer to paper towels and sprinkle with salt.  Ladle and garnish your soup.  Grab a crust of bread, glass of red wine, toss a salad. And enjoy!  Happy Fall.  Cheers to your health.

 

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