How About Some Pumpkin Soup

It’s gorgeous weather this week at Smith Mountain Lake, Virginia. There is something about that crisp fall air that invigorates and livens both body and soul. You can see it in nature. The squirrels are bouncing off the trees, the farm critters act extra full of themselves, the birds are lively, and all Creation in gets more energetic.

It is a great time for outdoor activities, taking drives to enjoy the fall leaves, hiking, day trips, and even weekend camp-outs. Nothing is quite so wonderful as a bowl of tasty hot soup when you have worked up an appetite and come in from the cold. This might be one recipe you have not tried, but if you like pumpkin, give it a try. You may like one of them as much as my family did.

Oriental Pumpkin Soup

Heat olive oil on med. heat in a large saucepan with curry for 5 minutes.
Add diced onion and cook for another 5 minutes.
Add the pumpkin, carrot, and veggie base, bring it to a boil, and cook for 15 minutes, or until the vegetables are tender.
When all is soupy, add the coconut cream and mix well.
Serve immediately.

Pumpkin/Cinnamon Soup

– 1 cup chopped onion
– 1 cup chopped celery
– 1/2 cup chopped onions
– 1/2 cup whole wheat pastry flour
– 1/2 cup water
– 7 cups vegetable stock
– 1 stick cinnamon
– 1 cup soft tofu
– 1 cup soy milk
– 2 tablespoons chopped parsley
– 4 cloves garlic, minced
– 1- 1/2 teaspoons sea salt
– 1/3 teaspoon ground nutmeg
– 3 tbsp olive oil
– 4 cups fresh chopped pumpkin

Heat the olive oil in a large pot over medium heat. Add the onion, celery, and onions and simmer for 5 minutes. Whisk the flour into the water then add it to the pot along with the vegetable stock, pumpkin, and cinnamon stick and allow to simmer for 15 minutes. Puree the tofu and soy milk for 3 to 4 minutes and then whisk it into the soup using a hand whisk. Stir in the salt, parsley, garlic, and nutmeg and simmer for a further 10 minutes. Stir occasionally and serve warm.