Yep, more #pumpkin! It's November after all. This recipe was some culinary jazz on my part based on what we had on hand, because neither of us was willing to go to the grocery store this morning. I did bother to measure this time though, so everything below is exact.
Serves: 2 for dinner | Time: ~1 hr
Ingredients
1 tbsp EVO
2 shallots, chopped
1 carrot, peeled and chopped
1 clove of garlic, minced
1.5 tsp cumin
1 15-oz pumpkin puree
1 15-oz can stewed #tomatoes, drained and roughly chopped
1/2 tbsp tomato paste
1.25 cups vegetable broth
Salt
1 tbsp lime juice
Black pepper
Light coconut milk, for garnish
Instructions
Heat the EVO in a soup pot. Add shallots and carrots and saute for 10 minutes, stirring occasionally. Add the garlic and cumin and cook 1 additional minute. Add the pumpkin, tomatoes, tomato paste, veggie broth and a dash of salt. Bring to a boil, cover and cook 10 minutes over medium-low heat.
Remove from heat and uncover. Let cool slight and either use an immersion blender to blend the soup, or add the soup into a blender in batches. Return to the pot and simmer covered for an additional 15 minutes. Stir in lime juice and S&P to taste.
Serve immediately with a dollop of light coconut milk. If I had had any cashews on hand, I would have made a cashew crema. If you're not vegan, go ahead and enjoy some sour cream.
What I ate and drank today
3L + of water
3 cups of coffee
Red bell pepper omlet
1/2 almond butter and basil sandwich
Soup
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