Description
Nothing says “autumn” more than pumpkin soup. This version is creamy and hearty with a great deal of flavor, thanks to the shallots and parsnips. Because it is so yummy, you may want to double the batch and freeze it in 1-2 cup increments to enjoy all throughout the season. The vegan crème fraiche adds the perfect amount of tang, so don’t be tempted to leave it out. Happy fall, everyone!
Ingredients
Scale
- 2 TB Avocado Oil
- 2 1/2 – 3 Cups Shallots, thinly sliced ((about 6 largish bulbs))
- 3 Garlic Cloves, thinly sliced
- 1 1/3 lbs Pumpkin, peeled, seeded, and chopped into large chunks ((about 2 ¼ – 2 ½ cups purée) )
- 5 oz Parsnips, peeled and chopped
- Salt + Pepper, to taste
- 2 Cups Full-fat Coconut Milk
- 1 1/4 Cups Vegetable Stock
- 3/4 Cup Vegan Crème Fraîche ((see recipe, below))
- 1/3 Cup Chestnuts, coarsely chopped ((could also use pepitas))
- 1/4 Cup Parsley, finely chopped + more for garnish
Vegan Crème Fraîche
- 2 Cups Vegan Cream Cheese
- 1 Cup Silken Tofu
- 2 TB Fresh Lemon Juice
- 1/4 Cup Water
- 1/2 tsp Salt
Instructions
- Heat oil in a large pot over medium heat. Add shallots and garlic and fry until lightly golden (4-5 minutes).
- Add pumpkin and parsnips and season with salt and pepper. Cook for 8-10 minutes or until beginning to soften. If using pumpkin puree, add in step 3, instead.
- Add coconut milk and vegetable stock and bring to a boil. Lower to a simmer and cover, cooking until vegetables are tender (approximately 15-20 minutes).
- Purée the soup in batches or use an immersion blender. Add additional coconut milk or water if it is too thick. Season to taste with salt and pepper.
- Mix together crème fraîche, chestnuts, and ¼ Cup parsley.
- Divide the soup among bowls and dollop with a spoonful of the crème fraîche mixture and sprinkle with additional parsley.
Vegan Crème Fraîche
- Combine all ingredients in a blender and blend until smooth.
- Chill at least one hour.