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Meal Prep Madness: Pumpkin Soup with Cashew Cheese

November 16, 2018

Today's MPM is super cheap! The reason I made this soup is actually because I had 2 pumpkins left over from a carving party I had at my house. With the other pumpkin I made bread, recipe for that will be coming soon! Creamy, savory, and filling; this soup is perfect alongside some toast for lunch! I like to top my soup with some Treeline Garlic Herb cashew cheese once it is heated up for an extra creamy kick! 

 

I must add that I referred to a Cookie & Kate recipe that used a sugar pie pumpkin, but I totally improvised with what I had on hand. Her recipe was loosely adapted from another recipe, curried butternut soup. I will say, if you plan on baking any fall/winter holiday treats, the spices in this recipe are a must!

 

Without further ado, Ingredients:

One medium pumpkin

(yup, I bought carving pumpkins for 2.50/piece and refused to waste any)

1 & 1/2 yellow onions

8 medium garlic cloves

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp ground nutmeg

1/8 tsp ground cloves

dash cayenne pepper

4 cups (32 oz box) vegetable broth

dash freshly ground black pepper

1 cup full fat coconut milk

 

Large tablespoon of Treeline cheese on top. Side of toasted garlic bread or everything bagel (David's Killer Brand makes a bagel thats packed with protein!).

 

 

Step One: Prep

Preheat oven to 425 Fahrenheit. Line a baking sheet with parchment paper or foil. Halve the pumpkin and remove all guts and seeds. Save the seeds for roasting if you'd like. Slice pumpkin into quarters or eighths for roasting and lather with olive oil, all over the skin and flesh. Once this is done, coarsely chop onions and dice garlic and set aside. 

 

 

Step two: Roast and Simmer

Roast pumpkin in the oven for 35-50 minutes with flesh side down. Your pumpkin is done roasting when its easily pierced through with a fork and is soft enough to bend. Heat 3 Tbsp olive oil in a dutch oven or a heavy bottomed pot on medium heat. Once oil is simmering, add onions and garlic and cook until translucent. Be sure to babysit and stir for even cooking and lovely aroma. This part will only take about 10 minutes, so time accordingly. 

 

 

 

 

Step three: Peel and Combine

Peel the pumpkins skin once it has cooled slightly. This should be surprisingly easy! Combine the pumpkin, cinnamon, nutmeg, clove, cayenne and broth in the dutch oven. Break up the pumpkin with a spatula a bit while it simmers. Bring the mixture to a boil and then reduce the heat to low. Add a couple twists of black pepper and stir the mixture a bit. Let this cook on low for 15-20 minutes.

 

 

Step four: Puree time! 

Take the pumpkin mixture off the burner and add coconut milk. Mix and let cool slightly. Now its time to make things creamy using a stand up blender. I had to do three separate batches in my kitchen aid blender on smoothie setting to finish all the contents of the dutch oven. You might want to use a kitchen towel or oven mitt to protect your hands from the heat of the soup. Pour all your soup into a large mixing bowl or portion it out into daily lunch servings once it is fully cooled. I ended up freezing about 1/4 of this recipe as to not waste it! 

 

Serve with toast and some sort of cashew cheese and this lunch will keep you full till dinnertime! Have it with a salad, or some green veggies like broccoli or brussels sprouts if you're trying to consume less carbs and more fiber. I'm sorry I do not have a photo of the finished product, promise to update soon with one! Thank you for reading, let me know if you make this recipe, and how it turned out for you on my instagram @Vegan.Tegan

 

Till next time! Happy meal prepping.

 

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