Shake again. Cook over medium heat for 10 to 15 minutes longer. Get easy-to-follow, delicious recipes delivered right to your inbox. and don’t forget to subscribe for new recipes or follow me on Instagram,   Pinterest,   Facebook. And eventually, few hours later, I end up comfy in my pajamas, curled up on my sofa with a bowl of warm, hearty, velvety pumpkin soup. There's very little you need to do to make this quick soup. The flavors just blend soooo well, and it’s ultra creamy and delicious. Fast, easy, and delicious. Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. The addition of cashew nuts and potatoes provides the same creaminess (if not more) as cream and results in an extra velvety soup. Required fields are marked *. potato in cubes (about 0.25 - 0.5 pounds, 120 -250 grams), Fresh ginger grated, to taste (about 1 tablespoon ore more! This site uses Akismet to reduce spam. I need them all. But, every time I end up making pumpkin soup. I’ve long been a fan of this vegan cream of mushroom soup. Add the honey,salt, pepper, curry and nutmeg. https://joythebaker.com/2012/11/vegan-creamy-curried-pumpkin-soup The word pleurotus comes from the greek “πλευρώτους” which means side ear (!). Because the thing is, you can’t go wrong with pumpkin soup. (Nutrition information is calculated using an ingredient database and should be considered an estimate. During my ride back home, I’m thinking of all the ways I can use it, all the good things I can do with it. , Share this post if you liked it (share buttons at the top!) Use a lot, since this soup literally asks for it! ), The Spruce Eats uses cookies to provide you with a great user experience. Add the ginger, nutmeg, cumin, salt and pepper according to your taste. Once the two ingredients are well incorporated, reduce the heat to low and add the garlic and amino acids. Learn how your comment data is processed. Just thaw in the refrigerator overnight and reheat in the microwave or directly on the stove until heated all the way through. All the flavor of the heavy cream classic but dairy free. Place them in a pan, sprinkle with salt and bake for 50 – 65 minutes or until crispy. In a large saucepan, cook the onion in the margarine for 3 to 5 minutes, until the onion softens and becomes translucent. I often make a mix of peeled, chopped carrots (yes I also put a carrot, for extra nutrients! I am wondering through the market, touching and feeling all those delicious fruits and vegetables, sniffing them to see which is the ripest, and then I see it. Put the mushrooms in a clean, large bag and drizzle them with olive oil. A splash of balsamic vinegar and a few toasted almonds crank this Did you know that oyster mushrooms are also called pleurotous? Here's how you can vary the flavor profile of this soup. You’ll have readymade pumpkin for your future recipes! Anything you don't use for the soup, you can freeze. I can hear it talk to me, begging me to take it with me. This recipe is gluten free, too, but check the labels if you're using store-bought vegetable broth to make sure it doesn't have gluten. Skip the nutmeg and sugar, and take the soup in a more herbal direction by using rosemary, sage, or thyme, or a combination of all three. I need to put them inside pies, breads, cakes, fillings, creams, stuffings. To make them noodles and purees. Up the spice amount by adding 1/2 teaspoon of ground cinnamon, 1/4 teaspoon ground cloves or ground allspice, and 1/2 teaspoon ground ginger. https://biancazapatka.com/en/my-favorite-pumpkin-soup-easy-vegan Finely chop the onion and the garlic. Pumpkin is a nutritional powerhouse with tons of vitamin A and 3 grams of fiber per half-cup serving. And what better time to cook those pumpkins! White button mushrooms, brown button mushrooms (portobellini) and portobello mushrooms. It’s kinda funny actually. Beautiful photos on the rest of your site as well! https://www.thehungrybites.com/vegan-pumpkin-soup-with-mushroom-chips Heat the oven to 200C/180C fan/gas 6. Your email address will not be published. And… I have more. It’s also really rather a snap to make. When the potatoes and pumpkin are tender (about 30 minutes) turn off the heat and let cool a little. Add remaining ingredients, stirring to combine. Sprinkle on the flour and stir. ), potatoes and pumpkins and freeze it, so that I have the basic ingredients for this soup ready in my freezer for a time in need! If you buy a whole pumpkin you will probably have some left. Just peel it, cut it in cubes and freeze it in a zip lock bag. This recipe is ideal for anyone who follows a plant based diet but don’t want to make any sacrifices in flavor. : //www.thespruceeats.com/vegetarian-pumpkin-soup-recipe-3378005 Finely chop the pumpkin into 3cm chunks ( reserve the seeds for the soup comes in. 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2020 vegan pumpkin mushroom soup