the pure core organic life mirror

spicy pumpkin soup

  • 1 med/large onion, chopped
  • 3 stalks celery chopped (use leaves and inner parts if possible)
  • 2 tablespoon olive oil
  • 6 cups mashed pumpkin
  • 4 cups steam water or vegetable broth (or water if that is all you have)
  • 1 cup plain/original Edensoy milk
  • 2 tsp curry powder
  • 1/2 tsp turmeric
  • 1 bay leaf
  • dash of black pepper
  • Braggs liquid aminos (approx 2 healthy squirts)
  • 2 Tbs maple syrup

  • in a large iron or stock pot, heat olive oil... add chopped onion and celery and cook until softened - about 3 minutes - add curry powder, turmeric and black pepper and mix well - add broth, pumpkin, and bay leaf and stir all ingredients until evenly distributed... bring to boil, cover and reduce to simmer for about 20 min - remove bay leaf - ladle soup into blender in portions (make sure to leave plenty of room as hot soups "expand" when blended!) - pour blended soup into a large bowl until entire contents of the pot are blended - return to the pot and add the soymilk and maple syrup - season with Braggs liquid aminos to taste

    cooking/baking fresh pumpkin:

    wash pumpkin and cut in half top to bottom
    scrape out seeds and pulp
    invert into a glass pan or large baking dish (flat side down)
    add 1/2 inch of water
    cook 375 for about 30 minutes - when fork pierces easily it is done
    remove from oven and drain the water out of the dish - lift halved pumpkin to allow the xtra water to drain
    allow to cool just until handleable

    slice into wedges and scrape flesh from skin with a large spoon (or turn into a bowl holding onto the skin. most times the pumpkin flesh will fall off) - mash with potato masher and use for pies, soup, breads etc. - pumpkin can be frozen so when it is cool, measure out the amount needed for your favorite recipes and freeze in freezer bag or container

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