Soup and Bread

Australian Vegan Pumpkin Soup

MILLER vegan pumpkin2
From Dan Miller (adapted from asplashofvanilla.com)

Here’s another from our “Down Under” night on February 6. Thick and earthy and jam-packed with vitamin P. Dan multiplied this recipe by 8 to make 3 gallons for Soup & Bread.

Ingredients
1 large pumpkin, roasted & cut up (save seeds to roast & sprinkle on top) or a can of pumpkin
I tablespoon olive oil
1 large onion, diced
2 cloves garlic, crushed
1 teaspoon cumin
1 tablespoon chopped rosemary
1 quart vegetable broth
1 can cannellini beans
ground pepper and salt to taste

Preparation
Saute onion, garlic, rosemary, and cumin in olive oil. Add pumpkin and toss for a few minutes to mix the flavors well.

Add the rest of the ingredients and cook until all is tender and soft, about 20 minutes.
Puree in a blender or food processor.

Serve hot with a sprinkle of roasted pumpkin seeds and parsley, chopped nutsn or chopped herbs.

Posted: Monday Feb 11,2013 09:41 PM In Soup Recipes, Uncategorized

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