September 28, 2012
Get ready for fall by cooking up a storm. The cool, but cozy, season offers different tastes for our palate and is a great transition into winter. Every Friday, we will be providing some of the most delicious, vegan autumn recipes that will surely make your fall that much more enjoyable. Bon appétit!
Fall is finally here, so we don’t have to be ashamed by indulging everything pumpkin! Here is a great recipe, thanks to PETA, for yummy, vegan pumpkin soup that actually uses a real pumpkin for serving. Now, you can keep warm when a chill is sent through the air.
Pumpkin Soup
Makes 8 to 10 servings
INGREDIENTS:
For the Shell:
Extra-virgin olive oil sufficient to oil a baking sheet and the outside of the pumpkin (approximately 2-4 Tbsp.)
1 medium squat cooking pumpkin
1 tsp. sea salt
For the Soup:
4 Tbsp. extra-virgin olive oil
2 cups finely chopped onions
2 green onions, tops included, thinly sliced
1/2 cup finely chopped celery
1 green chili pepper, chopped
6 cups vegetable stock
1 bay leaf
1 1/2 tsp. ground cumin
1 cup plain soy milk
1 Tbsp. cornstarch
1/2 cup cooked wild rice
1/2 tsp. sea salt
1/2 tsp. ground black pepper
1 bunch fresh parsley, roughly chopped
METHOD:
For the Shell:
• Preheat the oven to 325 degrees F.
• Lightly oil a baking sheet.
• Clean the pumpkin thoroughly and pat dry.
• Cut around the stem to make a lid. Scoop out the seeds and the stringy fibers.
• Lightly oil the pumpkin inside and out and sprinkle the inside with the salt.
• Place the pumpkin and the lid on the prepared baking sheet. Bake for 1 hour to 1.5 hours, or until slightly soft. (An overbaked shell will not support the weight of the soup, so underbaking is preferred.)
• Remove from the oven and cool.
• Gently scoop some of the soft pumpkin from the wall and the lid, being careful not to puncture the shell. Set the shell aside.
• Purée the pumpkin meat. Set aside.
For the Soup:
• In a large saucepan, heat the olive oil. Add the onions, celery, and chili pepper. Sauté until the onions are translucent.
• Add the stock, 2 cups of the reserved pumpkin purée, the bay leaf, and the cumin. Bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes, stirring occasionally.
• Remove the bay leaf. Add the soy milk and the cornstarch and whisk until smooth. Cook over low heat for 5 minutes.
• Stir in the rice and cook for an additional 5 minutes.
• Add the salt and the pepper.
TO SERVE:
• Ladle the hot soup into the pumpkin shell.
• Garnish with the parsley and replace the lid.
• Serve hot.
-Allyson Koerner