I walked into my local craft store for a little Autumn inspiration. You know I need all the help I can get,since I live in the land of eternal summer. Expecting to see a wall of pumpkins,Fall wreaths,burnt orange and gold, can you imagine my complete horror when I was smacked in the face by Christmas?! In September?!!!!
Shaking my fist at the the retail gods and muttering “Bah humbug” under my breath, I stomped out of the store and proceeded to make this soup. Spicy Pumpkin Soup. Not a hint of that other holiday anywhere near this bowl. And because I was feeling feisty,I added a little Asian kick to the tastebuds.
Spicy Pumpkin Soup
Prep Time: 5 minutes
Cook Time: 5 minutes
Keywords: stovetop uncook soup/stew dairy free gluten-free low-sodium nut-free soy-free vegan vegetarian Asian fusion fall winter
Ingredients (2 servings)
- 1 cup cooked pumpkin
- 1/4 cup coconut milk
- 3/4 vegetable broth
- 2 teaspoons pumpkin pie spice (or blend of cinnamon,nutmeg,cloves)
- 1 teaspoon Sriracha sauce
- 3 tablespoons maple syrup
- 1/2 teaspoon fresh ginger
- 1 tablespoon fresh lime juice
- salt & pepper to taste
Combine all ingredients in a high speed blender. Blend on high speed for 2 minutes, or until soup is desired heat. If you do not have a high performance blender,heat soup on stove top. Garnish with fresh herbs,black sesame seeds or coconut bacon
Store unused portion in an airtight container in the fridge for up to 3 days.
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