I don’t know about you, but I’m getting cold. These next few months have me looking forward to anything and everything that can combat a perpetual chill to the bone. And that means lots of soups, stews, hot beverages and warming spices.
This soup has a slight tang on the front end from the ginger, and a creamy richness left in your mouth from the savoury herbs, spices and non-dairy milk. I had lots of fresh herbs left over from Thanksgiving, but dried herbs would be just as lovely.
4 cups pumpkin, peeled and cubed
2 tablespoons grapeseed oil
2 medium carrots, peeled and cut into 1 inch rounds
2 celery stalks, cut into 1 inch pieces
1 leek, cut lengthwise and sliced into crescent moons
1 garlic clove, minced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 thyme sprigs
2 marjoram sprigs
1 bay leaf
1 inch of ginger, peeled and cut into rounds
1 teaspoon sea salt
pinch of pepper
1 cup white wine
1 cup rice milk, or other non-dairy milk
2 cups low sodium vegetable broth
Heat the grapeseed oil in a large soup pot on medium. Add the leeks and sweat them for 2 minutes, then add carrots, celery, garlic, and dried spices and saute for another 5 minutes.
Now add the pumpkin, fresh herb sprigs and ginger, and toss to coat. Add 1 cup of white wine and let simmer for 2 minutes so the alcohol burns off, scraping off any bits on the bottom of the pot for extra flavour. Add vegetable stock and rice milk and bring to a boil. When the soup starts to boil, reduce heat and cover, letting it simmer on low until the vegetables are soft to the touch.
Once everything is cooked, remove from heat and let cool a bit before putting in a blender. You can also use a hand blender, though it may not get the soup quite as silky smooth as you’d like. Make sure to remove herb stems and bay leaf before blending.
Once the pumpkin soup is a velvety orange cream, return to pot, season with salt and pepper and a pinch more of nutmeg, reheating if necessary. Garnish with fresh chopped parsley and serve with a warm baguette.
~The Vegan Project