Simple vegan pumpkin soup recipe?

Question

I got a small sugar pumpkin in my vegetable box this week and am planning on making a pumpkin soup tonight for myself and my parents. Can anyone give me a really simple vegan recipe with simple ingredients? I have basic seasoning at home and don't really want to go out and buy anything extra. Thanks.

Answer 1

Vegetarian pumpkin soup
INGREDIENTS:

* 1 tablespoon margarine
* 1 onion, diced
* 1 16 oz can of pumpkin puree
* 1 1/3 cups vegetable broth
* 3 cups soy milk
* 1/2 tsp nutmeg
* 1/2 tsp sugar
* salt and pepper to taste

PREPARATION:
In a large saucepan, cook the onion in the margarine for 3-5 minutes, until onion turns clear. Add remaining ingredients, stirring to combine. Cook over medium heat for another 10-15 minutes. Enjoy!

Answer 2

I won't take up space to add another recipe but I have to say that those little sugar pumpkins are the BEST! I've looked all over for them for the last three years and haven't found any...so sad.

Try using coconut milk instead of soy...it makes a great addition to that wonderful pumpkin flavor - very subtle, so tasty! Also, perhaps try some nutmeg in the soup or for a more savory flavor try some cumin.

Good luck

Answer 3

slice and boil the pumkin for 5 mins. This will make it easier to peel. Once peeled and deseeded cut it up into chunks and place in a frying pan with a little olive oil and brown it. It's the colour that gives the flavour.
Take some dried porcini (Ceps) mushrooms and soak in half a pint of hot water and sherry or dry red wine.
Take an onion, a deseeded pepper, a little garlic and place in a roasting tray. Drizzle with a little olive oil and a sprinkling of dried rosemary. Add the browned pumpkin and roast in a hot oven for 25-30 mins.
Place the veg in a liquidiser with the drained porcinis, reserving the liquid. Add a pint of vegetable stock and blend.
Pour back into the pan, add the porcini liquid and bring to the boil. Simmer with the lid off until reduced by 1 inch.
Serve with Table Water Biscuits.

Answer 4

First and most importantly, it's a lifestyle, not a diet. Maintaining a healthy diet and keeping active are the keys to losing weight. That being said however, you can lose weight on a vegan diet. A contributing factor to this is the amount of nutrients in vegetables and whole grains and other vegan foods. Your body needs nutrients. Hunger is a way of your body telling your brain it needs nutrients. When these needs are met the signals end. The full stomach bursting the jeans is more psychological than biological. Meaning we do it because emotionally, being stuffed, is satisfying. Believe me though, whether your body gets its nutrients from five grams of food or 100 it will turn off those signals. Vegan food is exceptional in this less is more capacity. Roasting vegetables in low heat for a long time brings out nutrients and flavor. Remember, seasoning here is as important as it is with meats. salt brings out flavor. Always season your food. Dehydrators are an excellent way to bring out flavor without cooking out nutrients. Just remember, it's a lifestyle, read " The Future of Food" and believe me you will be happy for your choices. Hope I helped, Good luck.

Answer 5

Vegan Pumpkin Soup
Ingredients:

* 1 Large Onion, chopped
* 2 cloves garlic chopped
* 1 T. Olive or veg. oil
* 1 15oz. can pumpkin
* 2C. vegetable broth
* 2C. Plain Soy or Rice milk.
* 1 T. Curry powder
* 1 t. dried parsley or oregano.
* Salt and pepper to taste
* Croutons (optional)

Directions:
In a large saucepan or stock pot, cook onion and garlic in olive oil until translucent. Add curry powder and parsley and mix well. Add broth and pumpkin and mix well. Bring to boil and reduce to simmer. Add soy or rice milk and simmer for about 20 min. Season with salt and pepper to taste.

Comment: Great on a cold winter day sprinkled with some savory croutons!!

Good luck!

Answer 6

I made this last week and it was lovely. Chop 2 carrots, 3 sticks of celery and a large onion and sweat in a large saucepan for a few mins. Add a crushed clove of garlic and a desertspoon of mild curry powder. Pour over a pint of veg stock and add the pumpkin flesh. Cover and simmer for about 20 mins, checking from time to time that there is plenty of stock covering the veg. Remove from heat and let it cool before blending. Reheat before serving - lovely !

Answer 7

I didn't know there was a pumpkin called sugar pumpkin.. I guess you can't use it for soya burgers because of the sugar in it. Regular pumpkins can be used for make fake meats. I cheat and use canned pumpkin! One can mash up a fresh pumpkin partially cook it, store in a jar for a bit and then use it to make fake meat..
mix oatmeal and soya sauce and seasoning with it! see my blog.. ca.360.yahoo.com/ddherbals

Answer 8

Pumpkin + water + pleather = vegan goop

Answer 9

there a lots of vegetarian recipes on this website, i belive u'll find wad u wnat in one of the cookbooks!

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