Creamy, filling, energizing, cleansing, supremely delicious... All in one big beautiful bowl of bright sunny soup for a cold wintry evening.
Course Appetizer, Main Course, Side Dish
Keyword easy, healthy, soup, vegan
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Heather Nicholds, C.H.N.
4cuppumpkincubed and boiled
2Tbspfresh gingergrated and juiced
3/4cupcoconut milkapprox 1/2 a can
1/4cupfresh parsleyand/or mint or cilantro
sea saltto taste
1Tbspmaple syrupor 1 Tbsp water + 1 Tbsp coconut sugar
Take the skin off the pumpkin, cube it, and put in a pot of boiling water until soft.
Put the rest of the soup ingredients in a blender. OR if you're going to use a hand blender, simply get these ingredients ready, and then add to the pot with the pumpkin once it's softened and drained.
While the pumpkin finishes cooking, you can make the candied walnuts by putting a small pan on medium-high heat. Put the walnuts in the hot, dry pan, moving them all the time, until lightly toasted. Add the spices, then the syrup or water + sugar, and leave on the heat while stirring frequently until the water has evaporated and the sugar and spices are glazed onto the walnuts.
Easy cleaning tip: Take the walnuts out of the pan once they're done, and then put the back on the heat and immediately deglaze with water.
Puree the soup ingredients together, adjusting the seasonings and salt to your taste.
Ginger Coconut Pumpkin Soup https://www.veganook.com/recipes/ginger-coconut-pumpkin-soup/ January 7, 2017