Tuesday, June 14, 2011
On a cool Sunday morning, we took a walk along the beach. We perused the mudflats. Skipped over the grassy lawns. Jumped in puddles. Waved to the pelicans. And then wandered home with sandy shoes - to warm up with soup.
With - yes - another pumpkin soup. Why? Because it's easy, nutritious, tasty, and pumpkins can often be purchased quite cheaply. Pumpkin soup also freezes really well. So if you're wondering if you could ever afford organic ... well, pumpkin's your
Pumpkin Soup with Miso
10 min prep + 45 min cooking + 10 min cool-down and puree
1 kg chopped jap pumpkin or butternut squash, skin and all
1 chopped onion
1 Tbs ghee - or butter, or olive oil
4 cups water or veggie stock
1 strip wakame (optional)
1 heaped Tbs miso paste
1 heaped Tbs nut butter - I used macadamia, but would love this with almond butter
1 heaped Tbs raw honey or your favourite vegan sweetener
sea salt, to taste
*Try to use organic ingredients when you can!
1. You can do all of this in one cast-iron or heavy-bottomed pot (to save on dishes!) Saute the onion in the ghee on medium heat until it's soft and translucent. Mix in the pumpkin cubes, turn down the heat, and cover for 3 minutes or so, stirring a couple of times.
2. Add the water and wakame to your veggies and bring to a boil. Then reduce the heat, cover the pot again, and simmer until the pumpkin's nice and soft (~30-40 min). Remove the pot from heat and stir through the miso, macadamia butter and honey.
3. Let it cool slightly before using a hand mixer or blender to puree the soup. Season to taste. Serve with rice or buttered toast.
NOTE: I left the wakame in there when I pureed everything ... but if you're going to have soup leftover you might want to take it out. The seaweediness becomes stronger overnight.
I bought an amazing pumpkin from Food Connect for $4... and only used 1/4 - 1/3 of it in this soup. So, the whole pot of organic soup cost me around the same price as a cappucino. Now there's food for thought ...