photo: back cover, Quick-Fix Vegan
by Robin Robertson, Quick−Fix Vegan
The exotic spices of Morocco transform canned pumpkin into a sensational soup that is ready in minutes. For more heat, add more cayenne or include a minced chile when you add the ginger. For added creaminess, add a spoonful of vegan sour cream to each bowl when serving.
1 tablespoon olive oil
1 yellow onion, finely chopped
1 1/2 teaspoons grated fresh ginger
1 teaspoon of ground coriander
1 teaspoon of ground cinnamon
1 teaspoon light brown sugar
1/4 teaspoon of ground allspice
1 teaspoon of salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon of cayenne
2 teaspoons of agave nector
1 15-ounce can pumpkin puree
2 1/2 cups vegetable broth
1 1/2 cups non-dairy milk
1/4 cup of coarsely chopped pistachios
Heat the oil in a large pot over medium heat. Add the onions, cover, and cook until softened, about 5 minutes.
Stir in the ginger, coriander, cinnamon, brown sugar, allspice, the salt, the pepper, cayenne, and agave, then add the pumpkin and slowly add the broth, stirring to blend until smooth.
Simmer until the onion is tender and the flavors are well combined, about 10 minutes. Add more salt if necessary.
Stir in the nondairy milk and cook until hot, 5 minutes longer.
Serve hot garnished with the pistachios.
Yield: Serves 4
Recipes: Vegan, Pumpkin Soup, Parve, KosherAdd a comment