Sunday, September 22, 2013

Roasted Pumpkin Soup with Caramelized Walnut garnish (Vegan)

Make a huge pot of soup, have some now, freeze some for later. 

Recipe serves 8-10 people 

Recipe details on 

This soup makes use of produce that scream autumn:  cheese pumpkin for those of us who live in the North East (you can use calabaza or other assertive winter squash), rutabaga, tart apples and the last of the fresh sage and thyme (before the frost hits). 

Peel and slice the pumpkin
Peel and dice onions, apples, rutabaga 
Dice sage leaves
Grill (or oven roast) the pumpkin
Saute the remaining vegetables
Add all of the ingredients to a stock pot with vegetable stock and simmer for 15 minutes. 
Puree with a stick blender or transfer small batches to a blender. 

Caramelize chopped walnuts. 

Ladle into bowls, top with sour cream or vegan sour cream substitute and sprinkle with caramelized nuts. 

See the detailed instructions on

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