Vegan Pumpkin Soup Recipe

Pumpkin Soup With Butternut Squash and Crockpot Options

Ultra delicious vegan pumpkin soup recipe from Ana Borejo, 2nd prize winner of the Savor and Share Recipe Contest

Savvy Vegetarian was one of the judges, and is proud to publish the winners on Savvy Vegetarian.

First prize recipe was Roasted Cauliflower with Rosemary & Garlic by Tess Challis. Honorable mention was Raspberry Mango Sorbet by Jenny Lorraine Nielsen.

Total Prep & Cook Time: 60 Min.

6 Large Servings

Nutrition Data Per Serving (incl. whipped tofu, pumpkin seeds, cilantro): 194 cal, fat calories 106, 12g fat, 18g carb, 2g saturated fat, 218mg sodium, 5g sugars, 2g fiber, 6g protein, low cholesterol, high in Vit. C, Vit. A. Estimated glycemic load 8

Ingredients:

• 2 tablespoons olive oil
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds (plus extra to garnish)
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon mustard seeds
• 1 large onion cut into 8 chunks
• 2 garlic cloves
• 24 ounces diced pumpkin (about 3 cups)
• 2 plum tomatoes, quartered
• 6 cups UNSALTED vegetable stock
• 1 tablespoon lemon juice
• cilantro leaves to garnish
• pumpkin seeds to garnish (instructions below)
• whipped tofu to garnish (recipe below)

Directions:

1. Preheat oven to 400� F
2. In a bowl, mix together oil and spices
3. Add the vegetables and mix well
4. Spread over a heavy baking sheet and roast for 30 minutes until tender
5. Transfer vegetables into food processor with half the stock and process until smooth
6. Pour into a pan with the remaining stock, season, and then heat until barely simmering
7. Remove from the heat and stir in the lemon juice
8. Garnish with a dollop of whipped tofu, toasted cumin seeds, toasted pumpkin seed, and cilantro leaves, and sprinkle with garam masala

Whipped Tofu Ingredients:

• 8 ounces silken tofu
• pinch of salt
• 2 tablespoons oil
• Grated zest of 1 lemon
• 1 tablespoon soy or other nondairy milk,if needed

Whipped Tofu Directions:

1. Puree tofu, oil, salt and lemon zest in blender or food processor until very smooth and creamy
2. Add non-dairy milk if necessary for creamy texture
3. Chill for at least one hour before using
4. It will firm as it chills
5. Note for pumpkin seeds garnish: roast the seeds in the oven or toast them in a pan together with cumin seeds

Recipe Tips:

Reduce calories per serving (but also the protein) by omitting the whipped tofu topping and pumpkin seed garnish, and using 1/2 the oil for the soup.

Butternut Squash Option: If you can�t find a fresh pumpkin, used canned pumpkin, or better yet, make this a butternut squash soup recipe � since butternut squash are plentiful and inexpensive in winter. Peel the whole squash, cut in half lengthwise, scoop out the seeds and cut in 2 inch chunks.

Crockpot Option: This pumpkin soup recipe is also an excellent crockpot soup recipe. Just throw everything into the crockpot except for the soup stock and garnishes, and cook on low for 6 hours. Then blend with a blender stick, add the stock, set the crockpot on high and heat for another hour.

Stovetop Cooking Option: Add all ingredients except stock and garnishes to a large saucepan with � cup water. Cover and cook on medium-low for approximately 1 hour, or until all the veggies are tender. Puree with a hand or jar blender, then add the stock, heat through and serve.

Dried rosemary will work if you don�t have fresh, but reduce the amount to � tsp and crush it with your fingers. Ground spices are fine to use instead of whole. The recipe doesn�t call for salt, but I added 1/2 tsp since I used an unsalted veggie bouillon cube.

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