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Creamy Vegan Pumpkin Soup

Creamy Vegan Pumpkin Soup

Charleston-based photographer and regular Gardenista contributor Olivia Rae James recently shared this recipe for a pumpkin soup that uses coconut milk and cayenne pepper for an unexpected twist. Nothing saccharine about this pumpkin recipe.

Above: Not all pumpkins are alike. Making a delicious pumpkin soup is 90 percent about the pumpkin that you choose. Pie pumpkins, though serviceable in a pie that’s filled with cream and eggs and loads of sweeteners, will likely dissappoint in a pumpkin soup. The flavor is bland and luckluster. Olivia chose the small Red Kuri pumpkin for this soup. The pumpkin has a mild, nutty flavor and smooth flesh that make it perfect for blending into soups.

pumpkin soup by olivia rae james | gardenista

Above: She coated pumpkin cubes with sea salt, black pepper, nutmeg, and cayenne for kick.

pumpkin soup by olivia rae james | gardensita

Above: Roasting the pumpkins with the seasoning helps bring out the sweet, rich flavor of the pumpkin.

pumpkin soup by olivia rae james | gardensita

Above: Next, Olivia combined the pumpkin with coconut milk and vegetable stock in a blender. If your pumpkin cools during this process, pour the mixture into a sauté pan and reheat.

pumpkin soup by olivia rae james | gardensita

Roasted Pumpkin Soup

Ingredients:

  • 1 small red kuri pumpkin (or any autumn squash), cubed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon coarse sea salt
  • 1 tablespoon nutmeg
  • 1 teaspoon cayenne
  • 1 teaspoon black pepper
  • 2 cups vegetable stock
  • 1 cup coconut milk

Instructions: Chop pumpkin into one-inch cubes and coat with extra virgin olive oil, sea salt, pepper, nutmeg and cayenne. Roast on a baking sheet at 450 degrees for about 25 minutes or until golden brown and slightly charred, rotating on the pan every 8 minutes or so. Transfer roasted pumpkin to a blender with vegetable stock and coconut milk and blend until smooth (watching carefully to make sure it doesn’t boil over). As the liquid thickens, add mustard, salt, and pepper to taste. Pour the mixture over the layered celeriac, covering completely (if it looks soupy, all the better). Sprinkle the cheese evenly over the top, covering completely. Garnish with a sprig or two of thyme and bake for from 35 to 40 minutes, until the liquid is burbling and the cheese has turned richly golden-brown. Serve hot, preferably in front of a roaring fire.

Read more: Eating for Health, Food, Gardenista, Thanksgiving, Vegan, Vegetarian, , , , , ,

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Gardenista

Gardenista is a one-stop sourcebook for cultivated living, a guide to outdoor design and gardening. Helmed by former New York Times columnist Michelle Slatalla, Gardenista features inspiration, garden visits, and advice for all things outdoor living, from patios and peonies, to tables and terraces. Gardens matter, and Gardenista celebrates tomatoes on the fire escape as much as rolling acres of green.

70 comments

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4:38AM PDT on Oct 20, 2014

I've never thought of adding coconut milk to soup before - will try it this evening :)

5:48AM PDT on Oct 6, 2014

I don't see celeriac in the ingredient list but it was mentioned in the prep, I don't see cheese in the ingredient list but cheese is definitely mentioned in the prep - so not a vegan soup then as it was supposed to be.

5:21AM PDT on Oct 6, 2014

Thank you :)

12:31PM PDT on Oct 5, 2014

I was reading another article yesterday. The writer meant to type "proverbial" but ended up with "preverbal," whatever that means. Seriously, if you're going to be professional about posting, please proofread!

5:47PM PDT on Sep 30, 2014

Yummo! Thanks!

7:26AM PDT on Sep 30, 2014

robin b: " I don't want to sound mean but who proofreads these postings?" You're not mean, this happens too often. I get the impression Care2 doesn't proofread these before putting them out there. They make a lot of glaringly obvious mistakes.

5:34AM PDT on Sep 30, 2014

Okay. I am reading all these comments and has anyone else noticed that the directions don't match the ingredients? Celriac? Shredded cheese (this was supposed to be a vegan recipe). I don't want to sound mean but who proofreads these postings?

1:24PM PDT on Jun 17, 2014

Thank you :)

5:34AM PST on Dec 26, 2013

Soup.. that's exactly what i need right now..

5:56PM PST on Dec 9, 2013

Yummy!!! I wish I could be eating this soup right at this moment!. I hope I can find this specific type of pumpkin. I know the recipe says you can use squash, but, I would.prefer the pumpkin for sure!.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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