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Cream of Pumpkin Soup
Main Dish / Vegetarian / Plant-based / Vegan
(63 votes, average: 3.73 out of 5)
Loading...Okinawans make this soup from kabocha, or Japanese pumpkin—a good substitute is acorn or butternut squash. The result is a silky, slightly sweet soup that takes about 20 minutes to whip up if you have an immersion blender or food processor. You can also make this in a flash with canned pumpkin puree, which is usually a blend of pumpkin and orange squash.
Total Cook Time: 30 minutes | Makes 2 Servings
Source: The Blue Zones Kitchen
Ingredients
½ pound acorn or butternut squash, peeled, seeded, and cut into large chunks
¼ cup chopped leeks (or onion)
1 tablespoon vegetable oil
1 3/4 cups unsweetened soymilk
1 teaspoon cumin seed
1 teaspoon dried turmeric
1 teaspoon salt, plus more if needed
Directions
- Place a steamer tray into a pot with about 2 inches of water. Bring water to a boil and steam squash until soft, about 15 minutes.
- In a soup pot, stir-fry leeks in vegetable oil until soft but not browned, about 3-4 minutes.
- Add soy milk, steamed squash, and spices and simmer for 15 minutes.
- Blend all together with an immersion blender or in a food processor
- (in batches, if necessary) until smooth. Add salt to taste.
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