Autumn Harvest Pumpkin Soup (Vegan)
This recipe is perfect for the cool months upon us! It is hearty and so delicious. It is also great for you as it is 100% Vegan. Enjoy guys!
Autumn Harvest Pumpkin Soup
Ingredients
5 Cups Fresh pumpkin
4 Oz. Garlic
1 Potato
3 Parsnips
2 Qt. Vegetable stock
Fresh Thyme
Honey
1 Onion Diced
Olive Oil
1 Tbsp. Nutmeg
1 Tbsp. Cinnamon
Brandy
Procedure:
1. Pre-heat your oven to 350 degrees. Toss the pumpkin with the parsnips, potatoes and about 4 Oz. olive oil. Drizzle a few ounces of honey into the mix. Line a baking sheet with foil and spread the vegetables evenly on top. Cover the vegetables with foil and roast in the oven for about 40 minutes.
2. In a large sauce pot, heat up 4 Oz. of olive oil over medium heat. Add the onions and saute for 3-4 minutes. Add the garlic and apples and saute for 3-4 minutes.
3. Add the stock and bring to a boil. Season with cinnamon, nutmeg, and a tisch of salt. Also add the fresh chopped thyme.
4. Once the vegetables have been roasted add them to the stock and simmer for 10 minutes. Using a hand blender blend the soup till perfectly smooth. Add about 2 Oz. of brandy and incorporate. Check the seasoning and serve with croutons.