From: Yresim Demus
Date: Sun, 04 Nov 2001 12:11:24 -0800
Back in da day, IWChick/"-L" posted a pumpkin soup recipe. I have been
making it every fall since then. I was recently invited to a vegan party,
and had to adopt the recipe for that venue. This version, while not quite
as good as the original, is pretty damn close:
Plain Old Creamy Pumpkin Soup, Version 2.0: Vegan
4 tablespoons vegetable shortening (Crisco)
1 large onion, chopped (1 cup)
1 or 2 celery ribs, sliced (1/2 cup)
2 cloves of garlic, crushed
3/4 teaspoon salt
1/2 teaspoon ground white pepper
3 cups Imagine organic no-chicken broth (the only VEGAN version I could find)
One 16-ounce can solid-pack pumpkin
1 cup Vitasoy "creamy" soy milk
1 pinch of pectin
Melt the shortening in a large saucepan over medium-high heat. When hot,
add the onion, celery, and garlic and cook, stirring frequently, until
softened. Stir in the salt and pepper and cook for 1 minute more. Stir in
the broth and continue to cook over medium-high heat, uncovered, for 15
minutes. Stir in the pumpkin and pectin. Pour into a food processor or
blender and process until smooth. (If using a blender, the mixture will
have to be blended in two or three batches.) Return the soup to the
saucepan and cook over medium heat, stirring, until heated through. You
will be able to taste when the pumpkin's starches break down: it will be
done when that occurs. Shortly before serving, stir in the soy
milk. Ladle into shallow soup bowls and, optionally, garnish with plain
popcorn.
Regards,
Yresim
.
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