Gluten free, Yeast free, Vegan.
Usually I like my pumpkin soups spicy, but the other day I felt like trying something different, so I did a little experiment. I’m a kind of a chuck it all in cook, so the measurements below won’t be precise, but I really enjoyed the simple flavour of this soup. I used an organic homegrown pumpkin that looks more like a squash but definitely has the texture and flavour of a pumpkin. This recipe made about 4 portions (It only did me 3 but it was so lovely I had seconds the first time round!). It froze well too.
I cook all my soups in a pressure cooker for speed and ease. It saves energy too so is it has a lower carbon foot print. In fact with the squash and the herbs home grown and the onion bought from the fortnightly local produce market, this soup had a very low carbon footprint!
- splash of olive oil
- 1 medium onion (I used a third of a massive one!)
- about 750 gm pumpkin or squash
- splash of Tamari sauce
- enough water to nearly cover the veg (about 300 ml)
- a few sprigs of fresh (homegrown) thyme
- 2 bay leaves
- salt and pepper
- about 100 ml soya milk
2. Saute the onion in the olive oil over a low heat with a little salt, whilst you peel and chop the pumpkin
3. Add the pumpkin and a slash of Tamari sauce and saute for another few minutes. (I use Tamari sauce instead of using stock, many of which can contain gluten and / or yeast which I find aggravate my digestive difficulties)
4. Add the thyme, bay leaves and enough water to nearly but not quite cover the contents and cook at pressure for 4 mins. (If you haven’t got a pressure cooker you could simmer for 10 minutes until the pumpkin is soft)
5. Take out the bay leaves and the stalks of the thyme and add about 100ml of soya milk. You could use ordinary milk or coconut milk instead if you wanted to.
6. Liquidise before serving.
I hope you enjoy it as much as I did!
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