I love roughly chopping veg, roasting it in the oven and then blending it all up to make a delcious soup. Ah, I love pumpkin soups! I made one recently that came out sooo nice and smooth and like you said — filling! I bet this Asian infused soup tasted a million bucks! Let your blender give this soup a perfectly smooth finish, and add a dash of heat if you dare.
This recipe was originally posted in November of and has since been rephotographed and revamped for relevancy and quality! Wordpress Recipe Plugin by EasyRecipe. Comments I think your photography alone deserves the revamp and reshare of your post. I love your idea of adding curry paste to a soup. Haha it really is! And… my eyes go crazy watery with onions!!
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Creamy Baked Potato Soup. Vegan. Secret Ingredient Recipe.
You always make the best blender creations! Just entered this giveaway! Thank you… need all thes items up for grabs! Hoping I win one: Trackbacks […] This creamy pumpkin soup has delightful Thai flavor and is super easy to make. Or maybe some vegan cheddar shreds. Or chopped onions, or diced tomatoes. Or vegan sour cream. Or maybe even some roasted broccoli with melty vegan cheese on top.
- Easy Blender Thai Pumpkin Soup // Gluten & Dairy Free | Nutrition in the Kitch!
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Any way you like to load a potato, load this soup! Soak your raw almonds in hot salted water.
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You can actually do this in an hour, but your almonds will blend a bit creamier if you soak overnight. For your roasted potato garnish, heat oven to degrees and dice your mini potatoes.
Toss in oil, salt and nutritional yeast. Place on a greased baking sheet and roast for 20 minutes or until tender and crispy. Remove from oven and set aside. While your potatoes are roasting, work in almond prep. Drain and rinse your soaked almonds and soak them in the hottest water your tap can pour. Let them soak for a few minutes as watch as the skins begin to loosen and some flake away.
If your almond skins do not loosen at all you may need hotter water. Use boiling water if needed.
Easy Blender Thai Pumpkin Soup // Gluten & Dairy Free
To peel, simply drain almonds and start to squeeze them between your thumb and fingers and the almond should easily pop out of the skin. Repeat for all almonds. Boil in how water on your stovetop until tender. The rest is easy!
Add the boiled potato, almonds, liquid and spices to a Vitamix or large food processor. Blend until smooth and creamy. Add more liquid if a thinner soup is desired.
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Salting is very important for this soup since the base ingredients are so minimal. More nutritional yeast is nice too, but will yellow the color a bit. Quickly saute your onion and savory bits tempeh bacon - you can also buy pre-seasoned tempeh bacon or use seasoned vegan sausages - or sub with chopped mushrooms or just use the onions on the stove, set aside for garnish. Pour soup as is or allow to simmer on the stove before serving. This soup can also easily be reheated in the microwave.
Try chives or chopped parsley.
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An accent of pepper is also nice. Creamy Baked Potato Soup. Fluffy Quinoa How To. Party-Ready Cashew Cheese Spread. Chipotle Maple Tofu Tacos. Easy Garlic Butter Pasta. Reviews Matcha Buying Guide.