Pumpkin Soup

RECIPE - Pumpkin Soup



A bowl of hot pumpkin / vegan 'Quibebe' soup ... no need for garnish, perfect as it is.



This is a soup for the harvest season. Your garden can supply most of it.




The first time making this soup I used Kuri Squash. Someone in the kitchen had just roasted them, so I used what I had available! The taste was so good. I tried other types of pumpkins and though good, the Kuri gave it a stronger taste. Also the roasting brings out flavour.



I decided to grow some in my garden, specifically for making this soup...and it is now October and I was not disappointed!


With the potato and the pinch of chilli this soup is not overly pumpkinny if that word can be used.



INGREDIENTS


450g of pumpkin - peeled and cubed ( small ones taste best, Kuri squash used here) 1 onion - finely chopped

2 cloves of garlic - finely chopped 1/2 tsp chilli flakes

1 tomato - chopped 1 potato - cubed 2 tbsp flour

A pinch of ground fenugreek 1 cup of soya milk 2 cups of water

Salt and pepper


METHOD


- Roast pumpkin and potato in the oven until cooked, 360F / 180 C. Drizzle a drop of oil over them and mix well to get them all coated.

The pumpkin will cook faster, so cube the potato smaller ( and keep the peel on the potatoes, adds to the flavour and nutrients ).

- Soften the onion, garlic and chilli flakes in a drop of oil.

- Add the roasted pumpkin and potato, the pinch of Funegreek, the tomato, the water and soya milk and bring to the boil.

- Simmer for 10 minutes.

- Blend it till as smooth as you like. I do not over blend as i still like a little chunky consistency.

- taste it and add salt as desired and a grind of black pepper.





This recipe was inspired or you might even say veganized from a brazilian recipe - Quibebe that I found in The World in our Kitchen by Troth Wells,New Internationalist 1992



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