Thursday, January 10, 2013

Vegan recipes: Spicy Pumpkin Soup, Nara’s Potato Veggie Vegan Yum Soup

McDougall Recipes


Spicy Pumpkin Soup
This soup is spicy, yet creamy, a perfect first course for your holiday dinner. It’s easy to prepare ahead and reheat just before serving, another plus for those busy family mealtimes.
Preparation Time: 10 minutes
Cooking time: 20 minutes
Servings: 8-10 as a first course

2 ¼ cups vegetable broth
1 small mild onion, diced
1 teaspoon crushed garlic
1 teaspoon curry powder
1 teaspoon ground cumin
¼ teaspoon ground cardamom
¼ teaspoon white pepper
1 15 ounce can plain pumpkin
1 ½ cups non-dairy milk

Place ¼ cup of the vegetable broth in a large soup pot with the onion and garlic. Cook, stirring frequently until onion becomes very soft. Stir in all the spices and mix well. Add remaining broth and pumpkin and whisk until smooth. Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally. Add the non-dairy milk and heat through.
Using an immersion blender, puree the soup in the pot until smooth. (Or remove in batches to a blender and process until smooth. Return to pan.) Soup may be refrigerated for later reheating at this time.
Heat slowly, being careful not to boil, and serve in small soup bowls as a first course for your holiday meals.
Hints: 1 ½ cups of any type of cooked, pureed winter squash may be used in place of the canned pumpkin. Try Butternut or Acorn for the richest flavor. If using canned pumpkin, be sure to buy the plain pumpkin, not the pumpkin pie mix variety.

Nara’s Potato Veggie Vegan Yum Soup 
Serves 4

3 cloves garlic, minced
1 onion, diced small
2 large Yukon gold potatoes, diced large
1 patty pan squash, diced large* 
4 cups (or one carton) of veggie broth
1 can garbanzo beans, drained and rinsed
1 large handful of spinach
¼ cup cashews
2 Tablespoons nutritional yeast

*(or whatever tickles your fancy from the farmer’s market)

Saute garlic and onion in a splash of veggie broth. Add the remaining veggie broth, potato and patty pan squash. Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until potatoes are soft. Turn off heat. Take 1 cup of soup (broth, veggies and all) and place in blender with cashews and nutritional yeast to make a “cheesy” sauce. Add spinach, garbanzo beans and blended sauce to the pot. Stir and cook 3 minutes more. Season with salt and fresh cracked black pepper as desired. Enjoy! Yum!

Mary’s note: This recipe was sent to me by a long-time follower, Jen Duffie. She says her daughter, Nara, age 9, is very adventurous in the kitchen. She goes to the farmer’s markets and spends her own money on whatever interesting fruits and vegetables her $5 will buy and then comes home and concocts her own recipes and names them. This recipe is a particular favorite and Nara asked her mom to send it to me. I think it is fantastic that Nara is starting out at an early age loving to cook delicious foods in her family kitchen. She is an inspiration for all young people to get in the kitchen and start cooking!

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