This vegan, gluten-free soup is delicious on a chilly autumn or winter day. It is a beautiful bright orange color! Loaded with antioxidants and fiber, pumpkin is a “super food” — that is, if it isn’t weighed down with sugar and fat (but a small slice of pumpkin pie after Thanksgiving dinner is OK!). This soup is easy to make and has a bright snappy taste thanks to the addition of fresh ginger. The apples give it a nice sweetness without needing to add any sugar. Hope you try it for yourself.
Note, this recipe does contain soy. If you are allergic or want to avoid soy, simply omit the tofu. The soup will still be delicious and creamy. You could add a bit of almond, hazelnut, rice, oat or hemp milk to adjust the texture at the end. The silken tofu gives it a velvety texture that is quite pleasant.
Ingredients:
3 Tbsp olive oil
1 1/2 – 2 apples, coarsely chopped — I used Fuji apples because that is what I had at home. I like the sweetness they provide. You could certainly use Granny Smith, or whatever variety of apple you prefer.
3 shallots, finely chopped
1 can organic pumpkin puree — NOT pumpkin pie blend. You can, of course, use fresh pumpkin as well. That would be 2 cups of fresh pumpkin puree. Instructions for preparing that are at the end of this recipe.
1 Tbsp curry powder
2 c vegetable stock
1/2 c freshly squeezed orange juice
1/2 pkg silken tofu (optional, see note in introduction)
1 tsp freshly grated ginger root, more to taste
sea salt and fresh pepper, to taste
Instructions:
In a large pot, heat olive oil over medium heat. Add the shallots and cook until shallots are soft and translucent.
Add the chopped apples and cook for five minutes.
Add orange juice, pumpkin puree, curry powder, silken tofu (if using). Stir to mix.
Add vegetable stock and fresh ginger.
Bring to a boil, then turn heat down and simmer for 15 minutes.
Puree (use a regular blender, Vitamix, or stick blender) – being careful not to burn yourself with the very hot soup — then season to taste with salt and pepper. You might want to add more fresh ginger as well.
Garnish with roasted pumpkin seeds (if they are salted, take that into account when you are seasoning the soup) and fresh cilantro.
Preparing fresh pumpkin (and roasting your own seeds!)
Choose a small pie pumpkin. Cut the pumpkin in half and scoop out the seeds, reserving them for roasting.
Place the pumpkin, cut side down onto a foil or parchment paper-ed baking sheet and bake at 350 degrees F until the flesh is soft when pierced with a fork. This will take up to 40 minutes. Check it at 20 minutes.
Wrap the baked pumpkin in foil and the steam will allow the flesh to fall away from the rind. Alternatively you can scoop out the flesh after it has been baked.
To roast the seeds, rinse them and pat dry. Spread on a parchment-covered baking sheet and bake at 350 degrees F until they puff up a bit and begin to brown slightly. Once roasted you can toss with sea salt, pepper, or tamari to taste.
