stairway to vegan

Sharing a journey into the world of fabulous vegan food.

Pumpkin Corriander Soup with Coconut Cream, Vegan MoFo Recipe #7

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Pumpkin Corriander Soup with Coconut Cream

Pumpkin coriander Soup with Coconut Cream

When I signed up for Vegan MoFo, I did not have a theme, I was just going to “wing it”. However, it is seeming to me that Soup Sundays, might be a little mini theme here. Last Sunday I posted a wonderful creamy corn chowder, and this week it is a pumpkin soup.

This recipe is one of my favourites. I have been making this soup for many years, adapting as I have gone along. The first major change was in the pumpkin itself. In Australia, we have a wonderful variety called “Queensland Blue”. It is a big hard pumpkin with a blueish skin and it has a very deep rich pumpkin flavour. We bake it and serve it as a side vegetable. In fact, when I was growing up, supper would almost always be some kind of meat, baked pumpkin, mashed potatoes and either broccoli, beans or peas.

When we moved here to Canada, one of the first things I noticed (after the weird yellow and orange colours of butter and cheese??) was the lack of cooked pumpkin. Other than in desserts, you rarely see this wonderful vegetable.

I have had to sub out the Queensland Blue pumpkin for a Butternut, which gives a lighter taste, but still delicious I have also replaced the original dairy cream with coconut cream and this actually gives the soup a richer taste.

Enjoy,

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Pumpkin Corriander Soup with Coconut Cream

Pumpkin coriander Soup with Coconut Cream

Pumpkin coriander Soup with Coconut Cream

Serves 6

  • 2 tblspns flax seeds soaked in water for 1 hour
  • ¼ cup sesame seeds soaked in water for 1 hour – Note: soak flax and sesame seeds separately.
  • 1 ½ tbspns olive oil
  • 1 onion chopped
  • 1 head garlic roasted (take whole garlic head, slice off top to reveal top of cloves, drizzle with olive oil, bake in hot oven, 375 for 20 mins. Squeeze out soft garlic cloves)
  • 1 small sweet potato chopped
  • 1 medium white potato chopped
  • 1 medium butternut squash chopped
  • 3 cups veg stock
  • 1 cup coconut milk
  • 1 cup sprouts of choice
  • 1 tspn oregano
  • ½ tspn coriander
  • Salt and pepper to taste
  • Fresh parsley to garnish

Fill large pot with enough water to cover chopped squash and potato’s. Cook over medium heat until soft. Drain.

Heat oil over medium heat, sauté onions until soft.

Add roasted garlic, cooked squash and vegetable stock.

Bring to a boil, reduce heat to low, add all  remaining ingredients, except coconut milk and sprouts,  simmer 15 mins.

Pumpkin Corriander Soup with Coconut Cream

Pumpkin coriander Soup with Coconut Cream

Season with salt and pepper to taste. Add sprouts and coconut milk (if your coconut milk has the solid cream at the top of the can, set 6 tspns aside. When serving add one tspn to each bowl and gently swirl)

Pumpkin Corriander Soup with Coconut Cream

Pumpkin coriander Soup with Coconut Cream

Allow to cool slightly. Puree with a hand blender or transfer in batches to a blender and process until smooth, being very careful  to only fill blender half way and to allow steam to escape while blending.

Add solid coconut cream if available, sprinkle with fresh parsley

Pumpkin Corriander Soup with Coconut Cream

Pumpkin coriander Soup with Coconut Cream

Nutrition Facts
Serving Size 360 g
Amount Per Serving
Calories 267 Calories from Fat 150
% Daily Value*
Total Fat 16.7g 26%
Saturated Fat 10.3g 52%
Cholesterol 0mg 0%
Sodium 450mg 19%
Total Carbohydrates  29.8g 10%
Dietary Fiber 4.4g 17%
Sugars 6.6g
Protein 5.2g
Vitamin A   232% Vitamin C 45%
Calcium 12% Iron 17%
Nutrition Grade B+
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points

 

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8 thoughts on “Pumpkin Corriander Soup with Coconut Cream, Vegan MoFo Recipe #7

  1. I like everything pumpkin too, especially as the weather starts to cool. Looking forward to trying this!

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  2. What a nice looking soup! I will surely be saving this to make later! I came here by using randommofo, so now I am going to check out your other recipes 🙂
    I am talking about vegan pizzas today, if you are interested: http://shelikesbento.blogspot.nl/2013/09/book-review-vegan-pizza-by-julie-hasson.html

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    • Thanks for stopping by. I do hope you enjoy my recipes. I like your book review for the pizzas. This sounds like a great cookbook, I love pizza and am always looking for new recipes.

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  3. Pingback: Merry Vegan Christmas Feast | stairway to vegan

  4. I’m Canadian born with an Australian mother and every time we’d go t visit family I would marvel at the use of pumpkin and pickled beets in sandwiches! So good! I don’t know why Canadians haven’t picked up on it? Coconut pumpkin sounds like a fall soup I want to make!

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    • I hope you do get a chance to make this soup Lysette, it is really delicious. I think the pumpkins in Australia have a stronger flavour., I want to try and get my hands on some seeds and try and grow a “Queensland Blue” pumpkin, that is the one I remember eating roasted and it was very rich.

      Like

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