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Christian Vegetarian Association Presents:
Take
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Pumpkin and Carrot Soup
(www.pledgevegan.com)
Ingredients:
• 1 small pumpkin or red kuri squash, de-seeded and cut into chunks
• 3 medium carrots, peeled and sliced
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 shallot, chopped
• 1 inch piece of ginger, peeled and sliced
• 1 cup water
• 2 bay leaves
• 1/4 teaspoon cloves, ground
• 1/4 teaspoon allspice, ground
• 1/4 teaspoon thyme salt and pepper to taste
• 1/2 cup white wine
• 1/2 cup orange juice
• 1-2 tablespoons brown sugar
• 1 tablespoon balsamic vinegar
• 1/4 cup soy cream (optional)
• Garnish with croutons or pumpkin seeds.
Directions:
- In a large soup pot, heat the oil.
- Add the chopped carrots and begin to sauté to soft.
- Add the pumpkin/squash chunks and continue to cook to soften. Stir often to avoid sticking or scorching.
- Add the chopped ginger, onion and shallot.
- Add the water, thyme, cloves and allspice and allow the vegetables to cook until soft.
- Puree the vegetables. It will be quite thick.
- Thin with the orange juice and wine.
- Season to taste with the brown sugar, salt and pepper.
- We found the soup to be delicious at this point.
- If you wish a thinner soup you can add more orange juice or wine.
- If you wish you can add soy or any non dairy cream, however we didn’t think it was needed.
- We garnished the soup with pumpkin seeds and enjoyed the soup with whole grain rolls.
Notes: If you prefer, the pumpkin and carrots can be roasted in the oven.Your question and comments are welcome
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