Archive | November, 2014

Tasty 10-Min, 5-Spice Pumpkin Soup

5-Spice pumpkin soup

While standing in line at Starbucks, a guy behind me said: “Let me guess, you’re going to order a pumpkin latte, because all white girls are obsessed with pumpkin.” What the heck?! How dare he stereotype me!  With the most indignant look I could muster, I responded: “No, I’m getting an orange juice!” I might have mumbled “pumpkin hater!” under my breath a little bit. “So you ARE obsessed with pumpkin, aren’t you?” he persisted. I shifted from foot to foot, averting my gaze while fiddling with my pockets. “Ah ha, I knew it!” he exclaimed. Damn it – cold busted!

Okay, yes, I am a total pumpkin head. (Wait, that came out wrong.) I have pumpkin on the brain throughout the fall and winter, and why shouldn’t I?  It’s such a cozy, delicious, healthy food! It’s utterly packed with fiber, which not only keeps your intestines clean, it also helps people lose weight since it makes you feel fuller longer. It’s also got loads of beta-carotene, which fights off cancer and wrinkles, and it has oodles of Vitamin A, which helps your eyesight. So bring on the pumpkin cookies, curries, risotto, muffins, pancakes – I’m in!

If you want to satisfy your pumpkin fix with a crazy-simple, incredibly delicious 10-minute vegan pumpkin soup, give this one a try. It is the easiest thing in the world to make and it’s so rich, delicious, hearty and unique (thanks to the secret ingredient: Chinese 5-spice powder) that you, your family and friends will be begging for more. So go ahead, embrace your pumpkin obsession with pride – this soup is so good that it has the power to convert even hardened pumpkin haters, and carnivores will be happy too since it will give them that satisfying full-belly feeling they love.  With Thanksgiving fast approaching, add this to your menu and everyone will be glad you did, especially you since it takes so little time and effort to make this lovely, impressive soup. Enjoy!

Cimeron’s Tasty Ten-Minute 5-Spice Pumpkin Soup
From fridge to table: 10 minutes
Serves: 8

1 – 28 oz can organic pumpkin puree (plain pumpkin, not the pie mix)
1 cup plain almond milk
4 cloves garlic, pressed or very finely minced
4 cups vegetable broth
1/3 cup maple syrup
1/2 tsp Chinese 5-spice powder
A dash of cinnamon
Salt and pepper, to taste

Dump all the ingredients into a large soup pot and whisk over medium-high heat. Cook for 10 minutes, season with salt and pepper, then serve. Seriously, it’s that simple. And it’s crazy-delicious, too!

 

Advertisements