Today I will be making a really nice, creamy and rib sticking soup. Winter is coming and temperatures are cooling in the Northern Hemisphere and I have been craving pumpkin and warm food, so this vegan beefy pumpkin soup really hits the spot.
Music by Memento Dubstep
Attribution-ShareAlike 4.0 International (CC BY-SA 4.0)
http://creativecommons.org/licenses/by-sa/4.0/
Prep Time | 20 minutes |
Cook Time | 40 minutes |
Servings |
people
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Ingredients
Cashew cream
- 1/2 cup raw unsalted cashews
- 1/4 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1 cup water Plus some to soak the cashews
Soup
- 3 15 ounce cans black beans drained and rinsed
- 1 16 ounce can roasted diced tomatoes
- 1/4 cup vegan butter like Earth Balance stick
- 1 each red onion chopped
- 4 cloves garlic minced
- 1 teaspoon sea salt to taste
- 1/2 teaspoon black pepper fresh ground to taste
- 4 cups vegetable stock
- 1 recipe cashew cream
- 1 15 ounce can pumpkin puree be sure it doesn't have pumpkin spice in it
- 1 package beafy crumbles Like Beyond Meat or Gardein
Ingredients
Cashew cream
Soup
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Instructions
Cashew cream
- Soak cashews for 20 minutes, drain and rinse. Puree in blender with 1/2 t sea salt and white pepper with 1 cup water until well blended. You may need to strain cashew mixture and reblend if you have a crappy processor like me.
Soup
- Melt earth balance in a soup pot over medium heat. Add the onion, garlic, sea salt and fresh ground black pepper. Cook and stir occasionally until the onion is translucent.
- Add the beans, tomatoes, broth, pumpkin puree, and cashew cream. Mix until well blended, then simmer for 30 minutes, stirring occasionally.
- Puree with stick blender until mostly chunky. I recommend using a stick blender over a regular blender because it will be easier, less messy, and less dangerous. (If you use a regular blender, I recommend cooling the soup for a couple hours first to prevent burning yourself, blend in small batches then bring back to a low boil before adding the beafy crumbles.)
- Add beefy crumbles, stir in, and simmer for another 10 minutes. Serve immediately in a soup bowl.
Recipe Notes