Tasty Tuesday

Tasty Tuesday: Instant Creamy Pumpkin Soup

I call this soup instant because it is oh-so-easy and delicious.  I was looking for a winter alternative to raw salad lunches and this soup was born.  Depending on which version you choose, it’s just 5 or 6 ingredients and since you blend everything up you can chop the few ingredients it calls for messy as you please!  Why eat foods with an orange hue?  Beta-Carotene is wonderful for skin, heart, and respiratory health.  Try it for yourself, your organs will thank you.

Version 1: Pressure Cooker (I use Instant Pot)

Ingredients:

-1 15 oz can pumpkin

-1-2 large Japanese sweet potatoes (regular orange ones would work too)

-3 large carrots

-1 32 oz carton vegetable broth (I use Pacific Foods low sodium, use more or less depending on how thick you like your soup)

-1-2 rounded tablespoons light miso

-1 teaspoon Chinese 5 spice powder

To make:

-Peel and chop carrots and sweet potatoes and place in Instant Pot.

-Add pumpkin and broth.

-Give it a stir and set instant pot to soup setting (I believe this equates to 30 minutes at high, pressure cooker setting), closing steam release valve.

-When you are ready for your soup, carefully open the steam release and pour soup into high speed blender. Blend until smooth.

-Add miso and 5 spice and blend again.

-Serve with desired toppings such as balsamic sautéed greens, kraut or kimchi, tofu or tempeh, or whatever else your heart desires!

Version 2: Blender and stovetop:

This version of the soup requires a pre-baked sweet potato so try keeping a few in the fridge to have on hand when the mood strikes!

Ingredients:

-1 15 oz can pumpkin

-1-2 large Japanese sweet potatoes, baked (regular orange ones would work too)

-1 32 oz carton vegetable broth (I use Pacific Foods low sodium.  Use more or less depending on how thick you like your soup)

-1-2 rounded tablespoons light miso

-1 teaspoon Chinese 5 spice powder

To make:

-Add pumpkin, broth, and sweet potato (skin removed) to blender.  Blend until smooth.

-Heat soup on stovetop.

-Pour back into blender, adding miso and 5 spice and blend again.

 

-Serve with desired toppings such as balsamic sautéed greens, nutritional yeast, kraut or kimchi, tofu or tempeh, or whatever else your heart desires!

Pro tips:

-Bake an extra sweet potato to cut up and top the soup with for a heartier meal

-This soup is already full of tummy friendly ingredients like miso and 5 spice.  Give it an extra probiotic boost by topping with tempeh and kraut!

For more plant based ideas head over to the Joyful Gym Rat page on Facebook or follow on Twitter!

IMG_0047
Version 2 with balsamic greens and kraut….

1 thought on “Tasty Tuesday: Instant Creamy Pumpkin Soup”

Comments are closed.