Years ago, I found the recipe on a website called yumyum.com and decided to make a few adjustments to make it my own.
I like how simple this is to make and that it doesn't have the typical spices that we associate with pumpkin. No nutmeg or cinnamon in this recipe. I'm using pumpkin, but butternut squash is a nice choice, too.
To complete this meal, try the Citrus & Maple Glazed Tempeh.
As nice as this soup looks, it all went south right after I snapped this photo and I decided to blog about it. After all, we're all here to learn something and experience doesn't always make for perfection. I won't spoil it for you here, just read And then I broke it..., following the recipe.
Yield: 4-6 Servings
Total time: 2 hours
1 tbsp butter (olive oil if vegetarian)
1/2 medium onion; roughly diced
2 cups pureed organic pumpkin (unseasoned, canned works fine)
1 1/2 cups chicken or vegetable stock
1 tsp salt (or to taste)
1 tsp ground coriander
1 bay leaf
1/2 tsp curry powder
1 tsp chopped fresh sage
1/2 tsp pepper
2 cups milk or heavy cream
2 tbsp Walnut oil
Melt butter (or olive oil) in a large soup pot over medium-low heat.
Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes.
Add the pumpkin and salt and continue to cook, 5 minutes.
Add the stock, coriander, curry, sage, bay leaf and pepper.
Cover, increase heat and bring to a boil. Immediately reduce heat to low and simmer 15 minutes.
Remove the bay leaf.Remove from heat and place in a food processor or blender and puree until smooth. Alternatively, you can use an immersion blender. Once blended, I like to strain the soup through a large sieve to remove any pieces that were missed in the process.
To the puree, add milk or cream and walnut oil. Stir until smooth and thick. Continue stirring and bring the temperature back up - do not boil.
Garnish with chives, a dollop of sour cream, or roasted pumpkin seeds. Serve piping hot.
Tips: If you substitute stock with broth, remember to taste it along the way. Since stock is made with spices and vegetables, this soup may taste bland and need more seasoning than the measurements I've provided. I haven't found a substitute for walnut oil but I think I'll try flax seed oil.
|Can this soup be saved?|
There's a fix though.
With that in mind, here's how I fixed it...