Elizabeth Reeds version of the amazing pumpkin soup in the whole shell made a hit last night at The Sing at Babson Court. So much so that Liz and I barely got to taste it! So since its a dirt cheap recipe Im inclined to do it again and again until Im sure I got it right. Whole Pumpkin Pie Soup, adapted from Alton Brown’s recipe---now it’s VEGAN! Ingredients: 2 tsp vegetable oil 1 T Earth Balance or other vegan margarine 1/2 small yellow onion, diced 1 tsp kosher salt 1 clove garlic, minced 1 small apple, peeled, cored and diced 1 c low sodium vegan vegetable broth 1/2 c thick cashew cream 3 T nutritional yeast 3 sprigs fresh thyme fresh chives for garnish (optional) Method: Heat oven to 375 degrees F. Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work in. Remove the seeds and fibers with an ice cream scoop or sharp-edged spoon. Set aside seeds to toast later. Brush the exterior of the pumpkin and the lid with the oil. Oil a casserole dish or pie plate large enough to accommodate the pumpkin and place the pumpkin aside. Combine the Earth Balance, onion, salt, garlic, apples, broth and cashew cream in the hollow of the pumpkin. Replace the lid on the pumpkin to cover. Bake for 1 1/2 hours. Remove the lid. Add the nutritional yeast and thyme sprigs and bake an additional 30 minutes uncovered. Remove the pumpkin from the oven and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the side and the bottom of the pumpkin. Serve immediately, sprinkling each serving with some minced chives if desired.
Posted on: Thu, 23 Oct 2014 18:04:30 +0000