Recipe: Sweet-Hot Vegan Pumpkin Soup

sweet hot pumpkin soup

Sweet-Hot Vegan Pumpkin Soup

If you like your pumpkin with punch, then have I got a crock-pot soup for you!

This is a recipe I found in a non-vegetarian crockpot book and featured on my former blog back in 2007 . The pumpkin soup is tasty enough to re-feature here.

The slow cooker recipe was easy to veganize–I replaced the chicken broth with vegetable broth, and the three tablespoons honey became three tablespoons agave nectar. The book says it serves five to six people. It took me about 20 minutes to prepare the ingredients for this slow cooker soup. I saved a bit of time by using packaged shredded carrots instead of peeling and chopping my own.

I thought this vegan soup was delicious! It almost had too much of a kick for me (I used one jalapeno), but I’m the type of person who thinks mild spice at Thai places is too “hot.” Personally, next time I’ll only use half a jalapeno, but foodies who like it hot should definitely enjoy this dish! I had my omni sis sample this soup, too, and she agreed it was tasty. She saved some for her hubby to try; she thought the spice temperature would be perfect for him–lucky her, he likes it hot! ;-p

The soup cooked all day (nine hours) in the crock pot without crusting up the sides, and produced extra servings for leftovers.

The Sweet-Hot Vegan Pumpkin Soup has found a home in my collection of crock pot recipes. If you give it a try, I’d love to know if it makes the cut to join your collection of slow cook recipes, too!

_______________________________________

Slow Cooker Sweet-Hot Vegan Pumpkin Soup

1 – 16 oz. can pumpkin

4 cups (32 oz. carton) vegetable broth

2 carrots, peeled and chopped

1 onion, chopped

2 tablespoons watercress, chopped

1 or 2 jalapeno chiles, seeded and chopped

3 tablespoons agave nectar

1/2 teaspoon curry powder

1/2 teaspoon salt

1/2 cup Sauterne wine

watercress leaves for garnish

Combine all ingredients (except garnish) in crockpot and simmer on low for 9 to 9.5 hours, or until vegetables are soft. Puree soup in a blender or food processor. Reheat if needed or garnish with watercress and serve! Enjoy! :)


One thought on “Recipe: Sweet-Hot Vegan Pumpkin Soup

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>