I posted
about this pumpkin mushroom soup last fall after I tried to recreate one I had
at my friend Shannon’s house. I have had it on my mind since the flavor just
screams Thanksgiving play date but since we have a couple of mamas who are
dairy-free I needed to make some adaptations to the cream based original. This
new dairy free version super tasty and 100% dairy free! It is easy to make and
can be doubled or tripled if you are feeding a crowd. If you are still mulling
over your Thanksgiving menu why not give this one a shot as a warm welcome to
your meal.
½ c Chopped celery
½ c Chopped onion
½ c Chopped carrot
8 tbs EVOO (doubled the amount of butter used in the original)
2 tbs Flour
1 tbs Cumin
3 c Homemade chicken stock
16 oz of fresh pumpkin (baked and strained) or 1 can Pumpkin (not pie filling)
2 tbs honey
Dash of nutmeg
½ lb Sliced mushrooms (I used crimini)
1 c Coconut Milk (replaced heavy cream)
Salt and Pepper
In a stock pot, sauté celery, onion and carrot in EVOO until soft. Season with salt and pepper, add flour and stir until incorporated. Add ½ the stock and blend until liquefied. Pour liquid back into the stock pot and add cumin, the remainder of the stock, pumpkin, honey and nutmeg. Sauté mushrooms in the 2 tbs of EVOO until they are soft and stir them into the soup with coconut milk. Simmer and flavor with salt and pepper.
* If you want to thin the soup further you can add additional stock or milk by the ladle full until it reaches your desired thickness.
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