Pumpkin Soup

Pumpkins can be used for more than just carving during Halloween!  This is a delicious and versatile recipe.  Perfect for a cold, fall day.  The pumpkin can be substituted for any squash.  This recipe has a rich and creamy texture which makes it an excellent substitute for those vegans who want something similar to an Alfredo.  Feel free to mix up the vegetables you use too!  Eat as soup our use as a pasta sauce.  Add amaranth or barley if you want the soup to be more filling.  



1 medium sized pumpkin

1 onion

1-2 cups of cauliflower 

1 cup frozen peas

1-2 tsp olive oil

2 tsp oregano 

2 tsp thyme

2 tsp rosemary

Salt and pepper to taste

1/4 cup nutritional yeast

2 cups pumpkin water (see below)

1 cup amaranth or barley (optional)


Cut pumpkin into chunks and place into steamer.  Steam until soft (about 15-25mins depending on size). 

Allow the chunks to cool.  Using a knife scrap off the skin and place the pumpkin into a blender.   Add spices, nutritional yeast and 2 cups of juice that is left from the steaming process into the blender.  Blend well.  


Pre-heat a large pot on a medium temperature.  Saute vegetables in olive oil for 2-3 minutes then add the pumpkin mixture. Add amaranth or barley (optional).  Simmer with the lid on for 15 minutes.  Add extra spice to suit your taste.  Enjoy.

Jason ManningComment