This actually didn’t start out as pumpkin soup. I was looking for a way to revamp some leftovers and had one of those “huh, I wonder if this will work?” inspirations. So everything but the broth was from the meal last night. Sometimes I think my last minute, throw things together, meals tastes the best.
I made grilled cheese sandwiches to go along with it. Our local co-op store has some great rustic breads. This one is a rosemary sourdough that is dairy and egg free. I spread on some of Miyoko’s Creamery Double Cream Sundried Tomato Garlic and Trader Joe’s Vegan Cream Cheese. Then I added some jalapeño slices, and buttered the outside with Miyoko’s Creamery Vegan Butter. You really should check out her products. They are so, so good! You could fool even a non-vegan cheese and butter snob. They are pricey, but are worth the cost! Here’s a link to her products, and this gives more detail on them. The amazing thing is they are very healthy too.
Hearty Pumpkin SoupPrint Recipe
- 2 sweet onions, chopped
- 3 celery stalks, chopped
- 2 medium to large sweet potatoes, peeled and cubed
- 2 garlic cloves, minced
- 2 (15.25 ounce) cans black beans, rinsed and drained
- 1 (32 ounce) container vegetable broth or pumpkin soup*
- 2 cups pumpkin purée*
- 1 cup cooked heartier type rice** (optional)
- 1 tablespoon ground cumin
- couple sprigs fresh rosemary & thyme, minced
- 1/4 teaspoon dried sage
- sea salt & ground pepper, to taste
- 1/2 to 1 teaspoon ground ginger or pumpkin pie spice
In a large pot, over medium heat, cook the onions, celery, and sweet potato in some olive oil. Stir while cooking about 7 to 10 minutes, or until onions are soft. Add the garlic and cook an additional 30 seconds before adding the rest of the ingredients. Taste and adjust the seasonings to your preference.
The flavors will change as it cooks, so don't over season at this point. Cover and lower heat to medium low or low. You want a slow simmer for about 30 minutes, or until the sweet potatoes are softened. Taste 5 to 10 minutes before ready, and add any additional seasoning
You can also cook this in a slow cooker. If so, cook the onions through the garlic in a large skillet instead. After it's ready, scoop into your slow cooker along with the other ingredients.
*If you use pumpkin soup, then you can omit the pumpkin purée.
**I used Lundberg Sprouted Red Rice. I followed the package instructions, but cooked it in my rice cooker.