Jordan (drink_of_lethe) wrote in iliketocook,

Pumpkin Potato Soup

This is a wonderful soup to to enjoy on a chilly autumn day. Enjoy

1 tbsp sesame oil
2 tbsp Soy Garden or other vegan butter
1 large yellow onion, sliced
1 medium pumpkin (around 1 1/2 pounds), with seeds removed and cut into large chunks
1 pound yukon gold potatoes, cut into large chunks (note: cut the potatoes & pumpkin into similar sized chunks so they cook evenly)
2 1/2 cups vegetable stock
1 tbsp nutmeg
1 tbsp dried thyme
1 tbsp salt
1 tbsp freshly ground black pepper to taste
1 can of regular coconut milk (don't get the light stuff!)
3/4 cup soy milk
2 tbsp lemon juice
1-3 tbsp raw flax seeds
Heat the oil, butter and onion over a low heat in a large stock pot until the onions become soft, but not brown (about 5 minutes). Add the pumpkin and potatoes. Stir well and then cover. Stirring occasionally, simmer over a low heat for 10 minutes or until the pumpkin and potatoes become slightly tender. Uncover and mix in the stock, nutmeg, thyme, salt and pepper. Bring to a boil and simmer for another 10 minutes or until the vegetables are fully cooked and tender. Remove pot from heat and allow to cool for 10 minutes. Transfer soup mixture into a food processor or blender and process until smooth. Pour mixture back into stock pot and add the lemon juice, coconut milk and soy milk. Add extra salt and pepper to taste. Heat until hot, but not boiling. Garnish with a spoonful of flax seeds and serve with toasted sourdough bread.
  • Post a new comment


    default userpic
    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.