Update: Pumpkin Soup
- 1 medium pumpkin, cooked, peeled, and cubed
- 6 C rice milk
- 1 t cinnamon
- 1 t vanilla
- 1t maple syrup
Simmer ingredients together for 15-30 minutes (I'm not entirely sure how long). Puree.
I have some further comments. First, I used vanilla-flavored rice milk, and only four cups of it to a small- to medium-sized pumpkin. I like a thicker soup, personally. But adding even a teaspoon of vanilla extract to the mix made it a little bit sweeter than I'd like. Next time I make this, I'm going to skip the extract altogether. I'm also thinking about putting in cumin, tumeric, and/or curry (credit for the suggestion: KK of chambers. Thanks!) next time I make it. Overall, it's a very simple and very quickly-made, yummy, hearty fall soup.
Also, I highly recommend getting a hand-held blender for this and any soup that requires pureeing. Clean-up is so much easier.
posted by ek at 9:19 AM
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