Spicy Pumpkin Soup
Source of Recipe
Jennifer Raymond's The Peaceful Palate
This soup, which is somewhat spicy and also slightly sweet. Although the
recipe calls for pumpkin, you can also use pureed winter squash, yams,
and even cooked carrots with equally delicious results.
Serves 6
1 tablespoon olive oil or 4 tablespoons of water
1 onion, chopped
2 garlic cloves, minced
1/4 teaspoon turmeric
1/2 teaspoon ginger
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
3/4 teaspoon salt
2 cups water or vegetable stock
1 fifteen ounce can organic pumpkin
2 tablespoons maple syrup or other sweetener
1 tablespoon lemon juice
2 cups soy milk
Heat the oil or water in a large pot then add the onion and garlic and
cook over medium heat until the onion is soft, about five minutes.
Add the turmeric, ginger, cumin, cinnamon, cayenne, and salt. Cook over
medium heat for 2 minutes, stirring constantly.
Whisk in the water or vegetable stock, pumpkin, maple syrup, and lemon
juice. Simmer 15 minutes.
Stir in the soymilk, then puree the soup in a blender in two or three
batches until very smooth. Return it to the pan and heat over a medium
flame until hot and steamy (do not let it boil), about 10 minutes.
Per serving: 106 calories; 2 g protein; 18 g carbohydrate; 1-3 g fat
(depending on whether you use water or oil); 302 mg sodium; 0 mg cholesterol
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