More Than Our Story

Holiday Pumpkin Soup

Holiday pumpkin soup.

Total Time: 60 Minutes

Serves: 6

Plant-Based

Table of Contents

Inspiration

This soup is perfect for the season – warm and comforting with a hint of nutmeg. It’s also easy to make and can be prepared ahead of time then warmed up when you and your guests are ready to eat.

Ingredients

  • 4 cups pumpkin or buttercup squash, peeled, halved, de-seeded, cut into 1 inch cubes
  • 2 medium leeks, root end and dark green leaves removed, cut into round slice
  • 2 shallots, peeled, and cubed
  • 4 teaspoons of cardamom seeds (cardamom 
  • ¼ cup olive or vegetable oil
  • 3 cups vegetable stock
  • 1 inch cube of fresh ginger, peeled, diced
  • ¼ teaspoon, ground nutmeg
  • ½ cup plant-based cream or half-and-half
  • ¼ cup toasted pumpkin seeds to garnish
  • 1lime, zested to garnish
  • Salt
  • Pepper

PUMPKIN FACTS:
While commonly referred to as a vegetable, pumpkin is actually a fruit, as it contains seeds, however it's nutritionally more similar to vegetables than fruits, and often treated as such in recipes.

CANCER FIGHTING
Pumpkins are high in vitamin A, which brings a lowered risk of certain kinds of cancer and can help boost your immune system. They also contain carotenoids, an antioxidant, that lowers inflammation and further reduces the risk of cancer.

Preparations

  1. Preheat oven to 400°F.
  2. Add pumpkin, leeks, shallots, cardamom seeds, olive oil, salt and pepper into a bowl and toss to coat.
  3. Spread mixture over baking tray lined with parchment paper and bake for 30 minutes or until pumpkin is soft.
  4. Place mixture in a blender with the vegetable stock and ginger and blend until desired consistency is reached – I like smooth but not pureed.
  5. Add the blended mixture to a pot, and simmer over medium heat for about 15 minutes, stirring in the nutmeg and plant-based cream.
  6. Add salt and pepper to taste.
  7. Serve, garnished with toasted pumpkin seeds and lime zest.

Tips

  • It may be easier to blend the roasted vegetables in batches.
  • If you want to add some spice to the soup try adding a jalapeno or two to the roasted veggies.

SOURCES

Picture of Daniel

Daniel

Daniel is an extremely curious person, a wealth of random knowledge and facts. Extremely passionate about a vast array of interests ranging from health to history, science to athletics, everything culinary and the list goes on. Trust us, you would want to be on his team for Trivial Pursuit. Daniel is also years into his battle with brain cancer. He experienced a seizure while on a Zoom call at work in late 2020 and quite literally, his life changed within minutes. After his operation he started to talk about his story but had always known it was more than just him. From then, More Than Our Story became a PROJECT that has evolved into the starting point it is today.

Related Recipes

Recipes

Like a South American salsa, this condiment with tomato, chilies, onion, cilantro, garlic, oil, and vinegar goes great with everything!

Recipes

Served as a cold appetizer in Chinese cuisine, this crunchy and refreshing dish has the perfect balance of tangy, spicy, and sweet flavors.

Recipes

Made from a spicy, umami blend of chilis, oil, garlic, nuts and peppercorns - chili crisp is one topper you’re not going to want to miss out on.

Recipes

Traditional sushi cones have evolved, with soy wraps emerging as a new, popular and versatile twist on the traditional form.

Recipes

Bursting with fresh herbs, garlic, vinegar and a chili kick, our tantalizing Chimichurri recipe will teleport your taste buds to Argentina.

Recipes

A delicious raw beet salad packed with antioxidants and compounds beneficial to heart and brain-health that may even help fight cancer.

Recipes

This soup is perfect for the season - warm and comforting with a hint of nutmeg. It’s also easy to make and can be prepared ahead of time and warmed up when your guests are ready