While that is happening, dry roast your nuts of choice by heating a non-oiled skillet over high heat. Sautée the onions and mushrooms in the butter until soft. 5. Add the pumpkin puree and coconut milk to the pot, and stir. Well, I must clarify, it’s ready in that short a time provided you bought your pumpkin already peeled and chopped. Delicious, just yummy! Heat a large pot on medium heat and add the ghee or oil so it coats the bottom of the pan. 3. Then add the mushroom slices and season those with salt and pepper. Be sure to check out her blog for more healthy gluten-free & sugar-free recipes! This vegan pumpkin soup ticks all the boxes! *The prep time mentioned above assumes you have ready peeled and cubed pumpkin. Once it is hot, add the olive oil. I baked it and pureed it adding about 4.5 cups of puree. 4. Taste and reseason! I actually couldn’t believe how fast the pumpkin cooked. 2. 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! ★☆ Please do us a favor and rate the recipe as well as this really helps us! Published: Nov 14, 2017 Modified: Mar 21, 2019 by Alison Andrews This post may contain affiliate links. About Me →, « Vegan Pumpkin Cupcakes with Pumpkin Spice Frosting. 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. I definitely think you are going to love this vegan pumpkin soup, it is: This soup easily serves 4. Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes). Stir in the cream and heat through, don't boil. Return to stove on low heat and stir the coconut milk and Mrs. Then add the nuts, and sauté for 3-5 minutes, constantly stirring. ★☆ Rude or insulting comments will not be accepted. Cook … Peel and cut the pumpkin, the potatoes, and the carrots into … UNITS: US. 7. Remove from oven and let cool slightly before … Treasures & Travels is a Vancouver based lifestyle blog run by two sisters, Tegan & Lindsay. 2. Dash in and simmer uncovered for 5 … Comment Policy: Your feedback is really appreciated! Add soaked peanut, pumpkin, sweet potato, taro, and bean curd to stockpot and bring the mixture to boil. Thanks for the great recipe, I made this today and took it over to my friend who has a cold. 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. Meanwhile, heat a pan over high heat. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. . DIRECTIONS. 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. Ready in 30-minutes! Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil. Recipe by Sackville. Your email address will not be published. Super creamy vegan pumpkin soup. I had this thick and savoury soup at a dinner party one night. Best soup. I used coconut cream rather than coconut milk, I wanted it to be ultimately creamy and it definitely worked! Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Home » Appetizers » Vegan Pumpkin Soup – 30 Minutes! Just type ‘soup’ into the search bar and you’ll see all the great soups we’ve made! I do have a gas stove now, and we all know that gas is super fast, but still. Once the two ingredients are well incorporated, reduce the heat to low and add the garlic and amino acids. If you have to do that from scratch, it will of course take longer. Let cook for 10-15 minutes, then add tofu cube, carrot, green bean and … How to Make the Perfect Vegan Pumpkin Soup for Fall - Vegan.io Once the two ingredients are well incorporated, reduce the heat to low and add the garlic and amino acids. 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. 3 People talking Join In Now Join the conversation! *I used coconut cream in this as I wanted a richer soup, but coconut milk would also work well for this. 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. Your feedback is really appreciated! 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. A bouquet garni is a fancy French term for a bundle of herbs tied together. Thank you to the lovely Haley Davis of Brewing Happiness for yet another incredible Vegan Recipe. This rich and satisfying soup is made with coconut cream and spices for a simply delicious appetizer. Peeling and chopping pumpkin is something I find just a little bit too hard. This creamy vegan pumpkin soup is filling, nutritious, and full of flavor. Anyway so don’t just walk away and leave it, keep checking as it cooks super fast. EAT/DRINK UP and feel the flavours of fall warming your soul. Simmer for 25-35 minutes. Drain, rinse, and return … I used fresh pumpkin. Required fields are marked *, Rate this recipe 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!’. Incorporate all the remaining ingredients and bring to a boil, then cook over medium-high heat for … Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. Once it is hot, add the olive oil. How to Make Vegan Instant Pot Pumpkin Lasagna Soup. Warm up with a bowl of this instant pot vegan mushroom barley soup with pumpkin! All my guest wanted seconds. Heat the remaining oil in a large saucepan over a medium heat, and fry the onion for 5 mins until … Your email address will not be published. Add ginger, and garlic and cook for one minute until the garlic is fragrant and turns golden. Let this sit on low heat for another 5-10 minutes. However, in my house, Jaye loved it so much, he polished off 3 serves all by himself. You'll get a richly flavored soup, packed with whole grains, beans and veggies, perfect … Add … The tip of a sharp paring knife should pierce through the pumpkin easily. ★☆. Please do us a favor and rate the recipe as well as this really helps us! Add the coconut oil to a pot with the chopped onion, garlic and ginger and sauté. READY IN: 30mins. ★☆ Gradually stir in broth and pumpkin. 4. There wasn't a spoonful left by the end of the night! Place in oven to roast for 30-35 minutes, or until pumpkin is tender. Add the pumpkin puree and coconut milk to the pot, and stir. We blog about all the things we love from recipes to DIY's, beauty and travel. You can also cook it up in less than 30 minutes, so it’s ideal for a last-minute lunch or dinner. Saute the mushrooms until they are almost completely tender. Sprinkle on the flour and stir. Add 1/2 cup vegetable broth to pan along with diced onion and sauté until very tender - about 10 … SERVES: 4-6. Find out more about me here. Let this sit, stirring occasionally. Like other … So what do you think of this beautiful vegan pumpkin soup? For more awesome vegan soups, check out these great recipes: There’s loads more! 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. First, chop up your veggies (dice the onions and carrots, and mince the garlic), and break up the lasagna noodles into small pieces. I roasted the pumpkin seeds and sprinkled on top. 6. She never ceases to amaze us with her creative recipes. with that! Curried Pumpkin and Mushroom Soup. Add the honey,salt, pepper, curry and nutmeg. If you haven’t got an immersion blender, then transfer to a blender jug in stages and blend until smooth. Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes). Then add the thyme and cayenne pepper and sauté until the onions are softened. Finely chop the onion and the garlic. Then, prepare your bouquet garni. Then add the thyme and cayenne pepper and sauté until the onions are softened. I couldn’t get some thyme but every still tasted great. Add the coconut oil to a pot with the chopped onion, garlic and ginger and sauté. 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. Serve the soup topped with some pumpkin seeds and a sprinkle of thyme and black pepper. It's incredibly easy to make - just mix all the ingredients in the instant pot and set for 40 minutes. Then add the mushroom slices and season those with salt and pepper. 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! Its rich, creamy and ultimately satisfying. I have to say I took the lazy way forward (or is it the clever way?) Comment document.getElementById("comment").setAttribute( "id", "aa0ba380cca0495b09078317d9a7d36e" );document.getElementById("fc328f7625").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! 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. Rude or insulting comments will not be accepted. Then … And best of all, it’s super easy, and ready in 30 minutes or less! 8. I can barely handle a butternut squash, a pumpkin is out of my veg-chopping league. Let us know in the comments and please rate the recipe too. Meanwhile, bring a pot of water to a boil and cook the ditalini until al dente. 3. 1 tablespoon margarine 1 (15-ounce) can pumpkin puree 1 1/3 cups vegetable broth 3 cups soy milk (or another vegan milk substitute) Meanwhile, heat a pan over high heat. I made this. It was fantastic. 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! Use an immersion blender to blend it smooth inside the pot. Add the mushrooms to the soup pot, and stir them in. Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil. ★☆ Left out the cream and thinned the soup. 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. Let this sit, stirring occasionally. The tip of a sharp paring knife should pierce through the pumpkin cooked great,... The clever way vegan pumpkin mushroom soup do us a favor and rate the recipe as well as really..., garlic and ginger and sauté all the ingredients in the instant pot and set 40! Soups we ’ ve made and rate the recipe too to do from! Bowl of this beautiful vegan pumpkin soup, but still flavours of fall warming your soul thyme every! Like other … heat a large pot on medium heat and simmer until the pumpkin cooked is it the way. A non-oiled skillet over high heat the pumpkin is something i find just a little bit too.. 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