Two Soups: Simple Vegan Pumpkin Soup and Holy Smokes Mulligatawny Soup

Everyone at our farm day festivities last weekend was well fed thanks to the lovely spread of food everyone contributed. I have awesome mama friends who know how to feed their families well. I noshed on hummus, plum muffins, granola bread with apple butter, veggies, and more. My plan ahead contribution was soup.

I often rely on a few trusted, tasty vegan and gluten free recipes when feeding a crowd because there are often so many food sensitivities. This pumpkin soup couldn’t be simpler (well, it could be if you used canned pumpkin, but that would be sad). The chicken veg soup on the other hand is anything but simple. I find a lot of chicken soups boring and set out to find one that would delight instead. I’ve been holding onto this recipe for a while and am so glad I found the right occasion to make a huge batch of it. I don’t even mind the leftovers for lunch.

First up…

Simple Vegan Pumpkin Soup
Adapted from The Pioneer Woman

Puree from 2 sugar pumpkins
8 cups (2 quarts) vegetable broth
1/4 cup maple syrup
1/4 tsp nutmeg
Salt to taste

Roast your pumpkins and prepare the puree. A great tutorial for this is at Oh She Glows. Into a large soup pot or dutch oven, add the pumpkin puree, vegetable broth, maple syrup, nutmeg, and salt. Stir well as you bring it to a simmer over medium heat. Taste and adjust seasoning as needed. Serve right away or cover and keep at a low simmer until ready to eat.

Next… the not as simple but completely satisfying …

Mulligatawny Soup
Adapted from Allrecipes

1 onion, chopped
4 stalks celery, chopped
3 carrot, diced
1/2 cup butter
1 Tbs olive oil
3 Tbs whole wheat flour
3 tsp curry powder
8 cups (2 quarts) chicken broth
1 apple, cored and chopped
1/2 cup quinoa
3 cups cooked chicken, cut into cubes
Salt to taste
Ground black pepper to taste
1 tsp dried thyme

Heat butter and oil in a large soup pot over medium heat. Add the onions, celery, and carrot and saute until tender, about 10 minutes. Add the flour and curry, and cook 5 more minutes. Add chicken stock, apple, rice, chicken, salt, pepper, and thyme. Mix well, and bring to a boil. Cover and simmer for at least 30 minutes. Keep over low heat until serving.


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