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Very Simple Pumpkin Soup
(recipe, Carrie Stewart)
- * 1 large pumpkin (about 3 pounds), or 3 cups canned pumpkin
- * 1½ cups water
- * 1 teaspoon ghee (Indian clarified butter) or olive oil
- * 1 cup chopped leeks or onions
- * ½ teaspoon black pepper
- * 1 teaspoon cinnamon
- * 1 teaspoon cumin
- * 1 teaspoon curry powder
- * ½ teaspoon cloves, ground
- * 2 to 3 cups vegetable stock
- * 1 tablespoon Bragg Liquid Aminos or tamari
- * 1 cup low-fat vanilla soymilk (regular milk is also fine)
- * Nutmeg for garnish
- If using fresh pumpkin, preheat oven to 350 degrees (F). Wash the pumpkin, cut in half, and remove seeds. Place the pumpkin halves face down in a baking pan. Pour in the water and cover pan with foil. Bake for 30 minutes or until a knife inserted in the pumpkin pulls out easily.
- Let cool, then remove the pumpkin pulp from the rind with a spoon. Place into a bowl and set aside. You should have about 3 cups of pumpkin pulp. Heat a soup pot over medium heat and add the oil. Add the leeks and spices. Sauté for 4 or 5 minutes or until the leeks are translucent.
- Add some stock if the mixture begins to dry.
- Add the pumpkin pulp and continue to sauté for another 3 or 4 minutes. Add the aminos or tamari and brown the pumpkin pulp slightly. Add the vegetable stock to cover the pumpkin and bring to a boil. Reduce the heat and simmer for about 10 minutes. Using a hand blender or food processor, puree the soup to a smooth and creamy consistency, adding the vanilla soymilk as you puree the soup. Return the soup to the pot and reheat if necessary. Garnish with a sprinkle of nutmeg.