I was feeling pretty tired and chilly tonight anyways, so I decided to use up my leftover pumpkin puree. I concocted this quick and comforting soup:
Sleepy Pumpkin Soup
2 cups pumpkin puree (roughly, whatever you have left in the can)
1 leek, chopped, white and pale green parts only
1/3 cup chopped onion
1 tbsp. olive oil
1 apple, peeled and chopped
1 tsp. freshly grated ginger
2 cups vegetable stock
dash of Braggs or tamari
1/2 cup soymilk
pinch of cinnamon
sea salt and pepper, to taste
whatever other spices/seasonings you like! (maple syrup would be nice)
In a pot over medium heat, saute the onion and leek in oil until transluscent. Add the apple and ginger and saute another minute. Add the stock, Braggs, and seasonings. Simmer for a couple of minutes and add the pumpkin puree and soymilk. Stir until heated through.
You can either serve as is, or blend half or all of the soup with an immersion blender.
(This is actually the Butternut Tomato soup from Garden of Vegan that I made last week, but you get the idea)
2 comments:
chopped fennel has about the same texture as celery stalks, so if it continues to be missing i'd suggest subbing the celery.
the taste is of course not the same (fennel has a mild licorice/anise-like taste) but i'm pretty sure the celery will taste good in moroccan patties.
Thanks for the tip! I was actually wondering if I could sub celery for the fennel. If I get desperate, it's good to know that I can use celery. For the time being I'm going to hold out for the real thing!
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