Hearty Pumpkin Soup

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 jalapeΓ±o 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 Soup

Print Recipe
Serves: 4-6

Ingredients

  • 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 purΓ©e*
  • 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

Instructions

1

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.

2

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

3

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.

Notes

*If you use pumpkin soup, then you can omit the pumpkin purΓ©e.
**I used Lundberg Sprouted Red Rice. I followed the package instructions, but cooked it in my rice cooker.

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