If you have to do that from scratch, it will of course take longer. Sautée the onions and mushrooms in the butter until soft. I roasted an ordinary pumpkin in the oven to avoid peeling the pumpkin hard and dicing into smaller pieces I also airfried the pumpkin seeds from the pumpkin in some Indian spices to add to the top of the soup and also popped over in separate jars fresh lemon juice and shallot stalks (they are called that in Australia, unsure of the name in the USA) for him to add if he wished (and he did) and he messaged me now saying WOW! Rude or insulting comments will not be accepted. Please do us a favor and rate the recipe as well as this really helps us! So what do you think of this beautiful vegan pumpkin soup? Once the soup is hot and the flavours are fully incorporated, pour into bowls, top with toasted nuts, salt & pepper, and a drizzle of pumpkin seed oil. SERVES: 4-6. Thanks for the great recipe, I made this today and took it over to my friend who has a cold. Serve the soup topped with some pumpkin seeds and a sprinkle of thyme and black pepper. Place in oven to roast for 30-35 minutes, or until pumpkin is tender. Add the mushrooms to the soup pot, and stir them in. Heat the remaining oil in a large saucepan over a medium heat, and fry the onion for 5 mins until … I have to say I took the lazy way forward (or is it the clever way?) ★☆. Published: Nov 14, 2017 Modified: Mar 21, 2019 by Alison Andrews This post may contain affiliate links. It doesn’t matter with soup, it’s just going to get blended anyway, but honestly it was likely cooked in like 8 minutes or something and the last 2 was overkill. 3 People talking Join In Now Join the conversation! I do have a gas stove now, and we all know that gas is super fast, but still. She never ceases to amaze us with her creative recipes. Heat a large pot on medium heat and add the ghee or oil so it coats the bottom of the pan. 2. I used coconut cream rather than coconut milk, I wanted it to be ultimately creamy and it definitely worked! A bouquet garni is a fancy French term for a bundle of herbs tied together. And why not sign up to our email list, you’ll get an awesome free recipe ebook, plus you’ll stay updated with all our latest recipes posted to the blog! I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Be sure to check out her blog for more healthy gluten-free & sugar-free recipes! How to Make the Perfect Vegan Pumpkin Soup for Fall - Vegan.io Let cook for 10-15 minutes, then add tofu cube, carrot, green bean and … 4. 5. And best of all, it’s super easy, and ready in 30 minutes or less! Left out the cream and thinned the soup. Let this sit on low heat for another 5-10 minutes. Treasures & Travels is a Vancouver based lifestyle blog run by two sisters, Tegan & Lindsay. Warm up with a bowl of this instant pot vegan mushroom barley soup with pumpkin! Thank you so SO much for this recipe for me to make my Vegan Mate , I’ve never made soup before and this recipe was relatively easy to follow (with some help from my dad) and it came out super well. Let this sit, stirring occasionally. Then add the thyme and cayenne pepper and sauté until the onions are softened. Anyway so don’t just walk away and leave it, keep checking as it cooks super fast. If you haven’t got an immersion blender, then transfer to a blender jug in stages and blend until smooth. I made this. Super creamy vegan pumpkin soup. Then add the mushroom slices and season those with salt and pepper. It's incredibly easy to make - just mix all the ingredients in the instant pot and set for 40 minutes. Comment document.getElementById("comment").setAttribute( "id", "aa0ba380cca0495b09078317d9a7d36e" );document.getElementById("fc328f7625").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! Add 1/2 cup vegetable broth to pan along with diced onion and sauté until very tender - about 10 … 3. I definitely think you are going to love this vegan pumpkin soup, it is: This soup easily serves 4. Simmer for 25-35 minutes. Recipe// Creamy Vegan Pumpkin & Mushroom Soup // Brewing Happiness, Osoyoos with the sisters // Destination Osoyoos, Wellness trip to Charlevoix, Quebec with Nespresso, Stay at Headlands Coastal Lodge & Spa in Oregon, House on Manzanita // Dreamy Oregon Vacation Rental, Why We Love Vancouver + Canada 150 Giveaway, The Westin Bayshore Vancouver + Canada's 150 Birthday Giveaway, Pineapple Coconut Cream Soda Recipe with SodaStream, Pear Ginger & Sage Fizzi with Soda Stream, Coconut London Fog with Lavender Simple Syrup, Maple Whiskey Lemonade // Happy Canada Day. Your feedback is really appreciated! And of course, some crusty rolls for dipping, or if you’re gluten-free (the soup is already gluten-free) then use gluten-free bread or some large lettuce leaves for dipping. Ready in 30-minutes! Let us know in the comments and please rate the recipe too. Your email address will not be published. Once it is hot, add the olive oil. However, in my house, Jaye loved it so much, he polished off 3 serves all by himself. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. We blog about all the things we love from recipes to DIY's, beauty and travel. Meanwhile, heat a pan over high heat. Best soup. with that! And then he was like: ‘I’m soooo full!’ And I’m thinking: ‘what did you expect from 3-serves of soup, with 3 crusty rolls!’. 3. Saute the mushrooms until they are almost completely tender. Add the coconut oil to a pot with the chopped onion, garlic and ginger and sauté. ★☆ Finely chop the onion and the garlic. Drain, rinse, and return … Add the pumpkin puree and coconut milk to the pot, and stir. Let this sit, stirring occasionally. Required fields are marked *, Rate this recipe You can also cook it up in less than 30 minutes, so it’s ideal for a last-minute lunch or dinner. Well, I must clarify, it’s ready in that short a time provided you bought your pumpkin already peeled and chopped. This rich and satisfying soup is made with coconut cream and spices for a simply delicious appetizer. Once the two ingredients are well incorporated, reduce the heat to low and add the garlic and amino acids. This vegan pumpkin soup ticks all the boxes! ★☆ Meanwhile, heat a pan over high heat. Return to stove on low heat and stir the coconut milk and Mrs. Add the pumpkin puree and coconut milk to the pot, and stir. I baked it and pureed it adding about 4.5 cups of puree. 1 can of unsweetened pumpkin puree1 can of coconut milk1C crimini mushrooms, sliced2TBSP olive oil1TBSP crushed garlic3TBSP liquid amino acids1/4C pecans and/or pine nutsPumpkin seed oil (or argon oil)Salt & pepper. I used fresh pumpkin. Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil. Peeling and chopping pumpkin is something I find just a little bit too hard. Its rich, creamy and ultimately satisfying. This creamy vegan pumpkin soup is filling, nutritious, and full of flavor. Add the honey,salt, pepper, curry and nutmeg. Then, prepare your bouquet garni. Sprinkle on the flour and stir. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Use an immersion blender to blend it smooth inside the pot. Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes). ★☆ Then add the nuts, and sauté for 3-5 minutes, constantly stirring. You'll get a richly flavored soup, packed with whole grains, beans and veggies, perfect … First, chop up your veggies (dice the onions and carrots, and mince the garlic), and break up the lasagna noodles into small pieces. Home » Appetizers » Vegan Pumpkin Soup – 30 Minutes! 8. I actually couldn’t believe how fast the pumpkin cooked. 6. READY IN: 30mins. It was fantastic. Add ginger, and garlic and cook for one minute until the garlic is fragrant and turns golden. Find out more about me here. Once it is hot, add the olive oil. I can barely handle a butternut squash, a pumpkin is out of my veg-chopping league. All my guest wanted seconds. I couldn’t get some thyme but every still tasted great. While that is happening, dry roast your nuts of choice by heating a non-oiled skillet over high heat. UNITS: US. Please do us a favor and rate the recipe as well as this really helps us! Taste and reseason! There wasn't a spoonful left by the end of the night! 2. I brought it to the boil, covered the pot and sat down for a brief 10-minutes not imagining that it could be faster than that, and when I got up to check it, it was completely soft. Thank you to the lovely Haley Davis of Brewing Happiness for yet another incredible Vegan Recipe. Gradually stir in broth and pumpkin. Cook … 4. *I used coconut cream in this as I wanted a richer soup, but coconut milk would also work well for this. ★☆ Curried Pumpkin and Mushroom Soup. Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes). Add … Add the coconut oil to a pot with the chopped onion, garlic and ginger and sauté. Delicious, just yummy! Dash in and simmer uncovered for 5 … About Me →, « Vegan Pumpkin Cupcakes with Pumpkin Spice Frosting. Peel and cut the pumpkin, the potatoes, and the carrots into … Then … . Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. EAT/DRINK UP and feel the flavours of fall warming your soul. Incorporate all the remaining ingredients and bring to a boil, then cook over medium-high heat for … Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add soaked peanut, pumpkin, sweet potato, taro, and bean curd to stockpot and bring the mixture to boil. I roasted the pumpkin seeds and sprinkled on top. I had this thick and savoury soup at a dinner party one night. How to Make Vegan Instant Pot Pumpkin Lasagna Soup. The tip of a sharp paring knife should pierce through the pumpkin easily. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. *The prep time mentioned above assumes you have ready peeled and cubed pumpkin. Once the two ingredients are well incorporated, reduce the heat to low and add the garlic and amino acids. Your email address will not be published. Remove from oven and let cool slightly before … 7. 1 tablespoon margarine 1 (15-ounce) can pumpkin puree 1 1/3 cups vegetable broth 3 cups soy milk (or another vegan milk substitute) Recipe by Sackville. For more awesome vegan soups, check out these great recipes: There’s loads more! Then add the thyme and cayenne pepper and sauté until the onions are softened. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Just type ‘soup’ into the search bar and you’ll see all the great soups we’ve made! Comment Policy: Your feedback is really appreciated! Like other … Meanwhile, bring a pot of water to a boil and cook the ditalini until al dente. Rude or insulting comments will not be accepted. 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