One of my favorite things about the colder seasons is making and eating lots of soup. Nothing warms you up better, inside and out, than holding a steaming bowl in your hands and spooning delicious, savory soup into your mouth. It’s warm, cozy and comforting.
With Thanksgiving coming up, my cooking turns to all things pumpkin. Pumpkin pasta, pumpkin tofu scrambles, pumpkin baking and so of course, pumpkin soup. While I suppose I could take the time to roast my own pumpkins for my recipes, right now they are busy making my table look all harvest-y autumn-y.
That’s why canned pumpkin is such a lifesaver. And a huge time saver. I’m sure we all have a stack of canned pumpkin just waiting for us to create seasonal noms. But this year, my pumpkin came in a container rather than a can.
Pacific Foods makes the most incredible Organic Pumpkin Puree that comes in a 16-oz. (1-lb) container. It’s smooth, rich and full of flavor.
Since I was making my pumpkin soup with Pacific Foods Organic Pumpkin Puree, it only seemed right to use Pacific Foods Organic Low-Sodium Vegetable Broth.
Pacific Foods makes very flavorful broth full of savory vegetables like leeks, onions, garlic, carrots, celery and tomatoes. They also make Simply Stock – an unsalted organic vegetable stock that has all those vegetables plus mushrooms that get simmered for hours. Yum!
Pacific Foods has lots of delicious products that can help with your holiday cooking from broths and soup starters to gravies and cranberry sauces and they make my favorite Organic Hemp Milk.
So with my pumpkin puree and vegetable broth in hand, I started out to make my pumpkin soup. I wanted it to be spicy so I added some curry powder, cinnamon and ginger for some heat. Then I added apple sauce to balance it out.
To make it creamy, I added some milk but not just any milk. I added So Delicious Dairy-Free Pumpkin Spice Coconut Milk. Why not add another layer of pumpkin flavor if you can? Honestly, I could add So Delicious Pumpkin Spice Coconut Milk to everything.
To top off the soup and to continue the apple flavor from the apple sauce, I roasted apple chunks with some brown sugar to make apple croutons. The sweet apple croutons add a pretty and flavorful balance to the spicy soup.
My Curried Pumpkin Soup with Apple Croutons makes a perfect dish for your holiday menu. Pacific Foods helps make that happen. Check out all their great products and enjoy!
Pacific Natural Foods
Web site: www.pacificfoods.com
Facebook page: https://www.facebook.com/PacificNaturalFoods
Curried Pumpkin Soup with Apple Croutons
For the soup:
1 Tbs. vegetable oil
1 medium onion, diced
4 cloves garlic, minced
1 Tbs. curry powder
1 tsp. ground ginger
1 tsp. ground cinnamon
1-16 oz. container Pacific Organic Pumpkin Puree
1 cup unsweetened apple sauce
½ tsp. kosher salt
¼ tsp. black pepper
For the apple croutons:
2 large apples, cored
¼ cup brown sugar
To make the apple croutons: Preheat the oven to 300 degrees. Line a baking sheet with parchment paper. Cut the apples into bite-sized pieces. Spread the brown sugar on a plate. Roll the apple bites in the brown sugar until they are coated.
Spread the coated apple bites onto the baking sheet in a single layer. Bake for about 20 minutes until the apples are golden brown. Don’t let them get too soft. Remove from the oven and let cool on a wire rack. Set aside or keep refrigerated until ready to use.
To make the soup: Heat the oil in a large pot over medium high heat. Add the onions and cook for 4 minutes, until they are translucent. Add the garlic and the spices. Mix to combine. Add the pumpkin puree and the apple sauce. Stir to combine. Let cook for 3 minutes.
Add the broth to the pot, along with the salt and pepper. Let the soup come to a boil, then lower the heat and simmer for 30 minutes. Transfer the soup in batches to a blender or use an immersion blender to blend the soup until it is silky smooth. Return to the pot.
Add the milk to the soup. Mix to combine. Heat the soup until it is warm. Taste for seasoning. Serve in bowls topped with apple croutons.
The “V” Word: Say it. Eat it. Live it.