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 large sweet potato

-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 rounded tablespoon light miso paste

-1 teaspoon powdered ginger

-3/4 teaspoon ground turmeric

-1/2 teaspoon black pepper

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 at high pressure for 20 minutes, closing steam release valve.

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

-Serve with desired toppings.  I like fortified nooch (aka nutritional yeast) for B vitamins and protein, and some shelled edamame to make it extra satisfying and protein-rich.

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 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 tablespoon light miso

-1 teaspoon powdered ginger

-3/4 teaspoon ground turmeric

-1/2 teaspoon black pepper

To make:

-Add pumpkin, broth, sweet potato (skin removed), and all spices except miso paste to blender.  Blend until smooth.

-Heat soup on stovetop.

-Pour back into blender adding miso.  Blend again.

-Serve with desired toppings.  I like fortified nooch (aka nutritional yeast) for B vitamins and protein, and some shelled edamame to make it extra satisfying and protein-rich.

Pro tips:

-Add extra toppings like sautéed greens and baked marinated tofu or tempeh for a heartier meal.

-This soup is already full of tummy friendly ingredients like miso and ginger.  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 .

IMG_0047
Version 2 with balsamic greens and kraut….

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

Comments are closed.