Creamy Pumpkin Soup (Vegan)

The other day, I made this sweet pumpkin cream cheese dip (vegan) that was heavenly, but it only called for the slightest bit of canned pumpkin.  As a result, I had almost a full can of pumpkin left.  Feeling guilty about making yet another cookie, cake, or sweet bread, I opted to make some pumpkin soup.  Boy, I sure am glad I did, too!  This soup was perfect for the chilly rainy days we've been having lately, and definitely tasted of the Christmas season without all the extra sugar of a traditional "sweet" pumpkin baked goodie.  As I say about everything I post on my blog...this is YUM!

Creamy Pumpkin Soup

Ingredients:

• 1 cup chopped carrot
• 1/2 onion chopped
• 2 cloves of garlic
• olive oil to sautee (2 Tbs. approx.)
• 1/2 cup dry white wine*
• salt/pepper (to taste)
• 5 cups water + 2 Tbs veggie base, or 5 cups liquid veggie stock (or chicken broth/stock if you don't care about the vegan thing)
• 1 can pureed pumpkin (15 oz. can)
• 1 Tbs Sugar in the Raw (if using regular table sugar, use a little less, as I think it's sweeter)**
• tiny dash of nutmeg (optional)**
• tiny dash of cinnamon (optional)**
• 1/2 cup raw cashews (cream base)
• 1 cup water (cream base)

* a good tip on having wine around for cooking without having to open, and pay for, a whole bottle is to buy those little 4 packs of individual servings.  Works great for cooking without spoiling a bottle of wine!

**  Even though there is a small bit of sugar in this soup, it is NOT a sweet soup.  The sugar is strictly there to add depth of flavor.  Please use your salt and pepper as you would any other savory soup.

*** "Cinnamon and Nutmeg?!"  Yes, you heard me right.  Again, this is NOT a sweet soup; it's definitely savory, but the cinnamon and nutmeg make it fall'ish tasting.  This is a more acquired taste, so if you're scared to use it, then don't  You'll be surprised, though, at how subtle it is, and how special those flavors make this soup.  You can always leave it out, and add the tiniest bit to your own bowl to try it out before seasoning the whole pot.

Instructions:

Chop carrots, onion, and garlic.  First, add carrots since they are the densest of the veggies.  Cover with lid during the sautee process (while stirring periodically) so the steam will help cook the carrots faster.  Once the carrots start to soften and develop a little color, add the chopped onion, garlic, and hefty pinch of salt/pepper.

(as you can see, I did not have an onion on hand, and had to use onion powder as a replacement, but fresh chopped onion is ideal.  Hey...I was desperate for creamy soup last night, and did not want to go to the grocery!)

Once the veggies are tender, "deglaze" the pan with the white wine.  Dear non-cooking friends, this simply means pour the wine into the hot pan with the sautéed veggies, scraping up the caramelized bits that may be on the bottom of the pan.

Let wine and veggies simmer for a bit, letting the alcohol cook out of the wine some.  The liquid should slightly reduced during this process.  At this point, add the veggie stock/base/bouillon/whatever you have.  Bring to a simmer.  Add pureed pumpkin and 1 Tbs of sugar, and stir to incorporate.  Taste it for seasoning!

After about 5 minutes, or so, of simmering the brothy mixture, use a hand blender to thoroughly blend until a homogenous creamy consistency is achieved.


"CLAIRE?!?!  I don't have a hand blender!!!"  Don't freak out.  You can use your trusty table-top blender to do this.  You will probably have to blend in batches, though.  Also, be careful when blender a hot mixture in a table-top blender as the steam from the soup can make it explode if the lid is not cracked open, or vented.

After blending, turn heat to low and let lightly simmer, stirring frequently so the soup does not scorch on the bottom of the pot.

For the cream base, add the cashews and 1 cup water to your table top blender.  Blend on high until mixture is totally creamy, and no cashew pieces remain.  I let mine run for a couple minutes, at least.  Add cashew cream to hot blended soup mixture.  Stir to thoroughly combine.  Add salt and pepper to taste, and nutmeg and cinnamon, as well.  Remember, the cinnamon and nutmeg should be a very small amount; like 1/4 tsp each, or so.  TASTE IT!

YUM!  Soup is done and ready to be devoured!  You should have a golden yellow, creamy, soup oozing comfort and creamy satisfaction :-)


Enjoy the cold holiday season,
Claire