Sunday, October 21, 2012

Creamy Gluten-Free Vegan Pumpkin Soup with Smoky Maple Pepita Brittle


Burnished leaves of gold, flaming red and orange contrasting with the pine trees. Pumpkin fields scattered with orange orbs and children running from one to the next with squeals of joy. Scattered orange flags dropping from cedar trees soften the pathways through the woods on a walk with my dogs.

Orange is the color of fall.

Fall, the time when being inside cozy and warm brings us closer together with those we love.

What better way than to enjoy the season, than with a simple bowl of soup?

This recipe puts dinner on the table in 20 minutes without skimping on the flavor or the fun.

I chose Pumpkin for the flavorful base of the soup but Butternut Squash or Sweet Potato would work just as well. All of the bright orange foods have similar nutritional benefits.

Accompanying the pumpkin with minced apricots adds a layer of sweetness and a bit of thickening as they breakdown while simmering, eliminating the need for any flour thickener.  Together with the maple syrup, the soup has a haunting sweetness offset with a bit of red pepper.
Vegan Pumpkin Soup with Smoky Maple Pepita Brittle from @DrJeanLayton
Vegan Pumpkin Soup with Smoky Maple Pepita Brittle
Be careful to only use 1/4 teaspoon before you simmer the soup.  Red pepper's flavor develops, getting hotter the longer you simmer.

Creamy Gluten-Free Vegan Pumpkin Soup with Smoky Maple Pepita Brittle


Although I started from a fresh pumpkin, the simple joy of this recipe comes from the ease of using canned organic pumpkin. Feel free to make your life easy. The apricots work to provide a lovely depth of flavor and a bit of natural sweetness. Use whichever milk you would like, I've made this with unsweetened Almond milk but soy, rice or hemp all work well.
Prep time:
Cook time:
Total time:
Yield: 4 cups
Equipment Stock pot
2 cups of freshly roasted pumpkin puree or substitute a 15 oz can of pure pumpkin
2 cups unsweetened Almond Milk (or soy, rice, hemp)
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 Tablespoon of maple syrup

1. Combine all ingredients in a soup pot. Frequently, I make this soup right in the pot from the brittle making.  The maple syrup that was too hard to move to the pan melts right back into the soup.  Only one pot to clean!  When I do this, I don't add any maple syrup till the end, likely the pan has enough
2. Simmer for 15 minutes.
Serve with Smoky Maple Pepita Brittle.

There are many variations of this soup. Feel free to change out the apricots for dates, or cranberries.

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