(I had someone tell me recently that, in their experience, vegetarians only eat soups and salads. Well, while we all know that's not true, I guess my blog is reinforcing the incorrect theory! Too bad. I love soup!)
Here it is -- a curried pumpkin and apple soup:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0CpefgJz9uwAfx4e9pshbUuCF4XmBCnG00wLQ6LUo1AutRE7HADr1v0KKXlIxMlVC8qi__qMYhVgPrtDPCArPqsIUmCPRJ3_7RL7bOKB870KcEA_-_o1zDE7SooNjCvvhUNJinw/s400/IMG_8225.jpg)
I loosely based my soup on this recipe, but made many, many changes. Here's my version:
Toss together:
1 pie pumpkin, seeded, peeled, and chopped roughly
2 large apples, cored and sliced into 8ths
2 tbsp olive oil
1 tsp curry powder
salt and pepper
Roast the pumpkin and apples at 450 for about 45 minutes, stirring every 15 minutes.
Warm:
2 cups vegetable broth
1 1/2 to 2 cups unsweetened, unflavored almond milk
Add the pumpkin to the broth/milk mixture, and puree. Finish with a capful of apple cider vinegar, more salt (if needed,) and a sprinkling of roasted cashews!
I also made some Honey Oat Quick Bread, to accompany my soup:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-wpRKTpI2D9HMl8_iSS1odWhmvO_3Dk25_dEbWv1clgL_h1gZI_bfP3BD0vgSwRDA1j2z6qHyMcHaGRei-bmqP40EC3N4DTSWC2lCw9140KI2H1233Xl7cTtF3Eo_Z7Nz-Gkdg/s400/IMG_8224.jpg)
I actually followed a recipe for once! Well, except that I'm out of all-purpose flour, so I just used all whole-wheat pastry flour this time. (And I used a little less flour, since whole wheat tends to soak up more moisture.)
Now, here's the amazing part -- I had absolutely everything on hand for this meal, except for the cashews! Props to me for my well-stocked pantry. :)
1 comment:
I'm not a big soup person, but that looks uber yummy!
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