Pumpkin Soup From Favorite Vegetarian Food

VEGETARIAN PUMPKIN SOUP

Steps:

• Cook sausage in a skillet over medium heat until heated through, 3 to 5 minutes. Transfer sausage to a plate.
• Place onion, mushrooms, garlic, and Italian seasoning into the skillet over medium heat; cook until soft, about 5 minutes. Stir in pumpkin puree. Add vegetable broth. Reduce heat and simmer until flavors are blended, 20 to 25 minutes.
• Stir in sausage, light cream, Parmesan cheese, and hot sauce; simmer 10 to 15 minutes more.

PUMPKIN SOUP FROM FAVORITE VEGETARIAN RECIPES

Steps:

• Peel the pumpkin and remove the seeds, then cut the flesh into 1 inch cubes.
• Melt the butter in a large, heavy-bottom pan. Add the onion and garlic and fry over low heat until soft, but not colored.
• Add pumpkin and toss for 2-3 minutes.
• Add stock and bring to a boil. Season to taste with salt, pepper, ginger, lemon juice, orange rind, and bay leaves. Cover and simmer on low heat for 20 minutes, until pumpkin is tender.
• Discard the orange rind and bay leaves. Cool slightly then press through a strainer OR process in a food processor until smooth (this is what I do for a heartier soup). Pour into a clean pan.
• Add milk and reheat gently, Adjust seasonings if nececessary. Optional, garnish with cream and chives, and swirl for a pretty effect.

VEGAN PUMPKIN SOUP

Steps:

• Heat the oven to 200C/180C fan/gas 6. Peel, deseed and chop the pumpkin into 3cm chunks (reserve the seeds for the relish - see tip). Tip the pumpkin onto a baking tray, drizzle over half the oil, scatter with the allspice and toss well. Season and roast for 30 mins until golden and tender. Meanwhile, toast the coconut flakes for the relish in a dry frying pan over a low heat for a few minutes until lightly golden. Remove from the pan and leave to cool, then stir in the pumpkin seeds, chilli, coriander and lime zest.
• Heat the remaining oil in a large saucepan over a medium heat, and fry the onion for 5 mins until tender but not golden. Add the ginger and garlic and fry for another minute, then tip in 1 litre stock and the miso. Put the roasted pumpkin in the pan, then bring to a simmer. Remove from the heat and blend the soup with a stick blender until smooth. If you prefer a thinner soup, add the remaining stock. Return the soup to a gentle simmer, then season well and stir in the lime juice. Ladle into bowls, and serve topped with a swirl of the soya cream and a sprinkle of the relish.