Spiced Cream of Pumpkin & Coconut – Vegan Recipe

Spiced Cream of Pumpkin & Coconut – Vegan Recipe

[Music] hi guys it’s Marana F Chef I hope you’re doing really well today if you haven’t sub I’d really appreciate it if you do and I am very thankful for that thank you for your sub I’m sure by now you all know that I can only reply to you if we’re connected on [Music] G+ I guess you know it’s going to take a while for all of us to get on get all synchronized with the new rules but if I’m not answering you it’s cuz I can’t nothing I can do about it uh so you know let’s let’s get connected on G+ so we can continue uh communicating with each other um I want to show you how to make the most silkiest most delicious most fantastic cream this is a pumpkin cream with coconut it has some spices in it little ginger ah this is good stuff uh it’s a vegan recipe it is very satisfying super elegant beautiful for the holidays let’s make this here’s what we’re going to use for our soup I have squash this is a large Butternut you can use pumpkin you can use whatever you want for this okay I’m going to call this three cups once I dice it it does not matter it is a soup so it doesn’t have to be the exact amount okay I have two small sweet potatoes which I’m going to peel some green onion that’s three of them that I just cut where the dark green started I have four smashed garlic cloves and I have four large pieces of smashed Ginger and a chili pepper of course and of course that’s optional right all right I’m going to put all of this in a pot I’m going to add about a tablespoon of oil to this I’m going to use coconut oil and then I’m going to sauté these and let them Brown a little bit you know you can use whatever oil you want while that’s Browning we’re just going to cook a teaspoon of cumin and a teaspoon of curry in a teaspoon of oil we’ll cook it for a couple minutes so now that these vegetables are brown a little bit I’m going to add four cups of water to my pot and I’m going to add the curry and [Music] cumin just take a little bit of the liquid from the pan you know from your pot and wash off what you have left over we’re not going to bring this to a boil reduce the Heat and let it simmer until everything is nice and soft about 20 minutes all right this is ready it’s all nice and soft as you can see all cooked it took the 20 minutes I thought it would I’m going to let this cool down I’m going to take out the ginger discard it and I’m going to blend it now if you have an immersion blender you can go ahead and just discard the ginger and you know just blend it as is now don’t put hot liquid in your blender cuz it will go all over the place and you can burn yourself and you going have a big mess okay I’m just going to let this cool down a little bit and I’ll come back to you when it’s all Blended so now that our soup is nicely Blended I added 1/4 teaspoon of nutmeg 1/4 teaspoon of cardamon and 1/4 t of ground coriander to it I’m now going to add a 14 oz can of uh coconut milk that’s about 400 ml I’m going to season this with a little salt and a little pepper all I’m going to do now is heat this through and our soup is ready and here is our soup I garnished it with a little bit of parsley just for color and you know that’s absolutely optional you could put some croutons on here you can put some shoestring potatoes on here or nothing whatever you want you know m M this soup it’s silky it’s smooth yet you got that little fire from the chili which again is optional it does you don’t need it but it’s a if you like chili you’re going to like that and the combination of spices just it’s just like it’s a perfect blend of of flavors it and you know what it has no Dairy so can be vegan this is just very nice um I hope you give this a try I’ll have this recipe on the website waiting for you guys to come and print it in the meantime take care of yourselves eat well without going broke and I’m going to see you soon

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Here is a very smooth, silky, elegant and fantastically delicious cream for the Holidays. It is also low calorie and vegan. Enjoy!

Serves four
3 cups of squash or pumpkin of your choice — peeled and sliced
2 small sweet potatoes — peeled
4 garlic cloves — peeled and smashed
4 — 2 inch pieces of ginger — peeled and smashed
3 green onion — white and light green parts
1 chili pepper — optional
1 TBS. coconut or olive oil + 1 tsp.
1 tsp. curry powder
1 tsp. cumin
4 cups of water
¼ tsp. ground coriander
¼ tsp. nutmeg
¼ tsp. cardamom
1 — 14 oz. can coconut milk
Salt & Pepper

Place the squash, sweet potato, garlic, ginger, green onion and chili pepper in a pot. Add the oil and sauté until the veggies are lightly browned, stirring occasionally.

While that is happening, place the 1 tsp. of oil in a skillet and add the cumin and curry powder. Cook for a couple of minutes, stirring frequently.

Once the veggies are browned, add the water and the curry and cumin. Mix well and bring to a boil. Reduce the heat and simmer for about 20 minutes or until everything is cooked through and soft.

Remove the ginger and discard. If you have an immersion blender use it now to blend the vegetables. If you don’t have one then cool down the soup for a while and blend it. You never want to blend hot liquids. They will splatter and you could get burnt — not to mention the terrible mess you will be left with. Blend until smooth and return to the pan.

Add the nutmeg, coriander, cardamom and coconut milk and mix well. Season your soup with salt and pepper to taste. Heat through and serve. You can garnish with chopped parsley, croutons or shoe string potatoes if you wish. Enjoy

CALORIES 184.10; FAT 5.29 grs (sat 4.22; mono 0.38; poly 0.20); PROTEIN 3.26 grs ; FIBER 5.05 grs; CARBS 7.59 grs; CHOLESTEROL 0.00 mg; IRON 2.28 mg; SODIUM 743.00 mg; CALCIUM 132.99 mg

Print your recipe here – http://thefrugalchef.com/2013/11/squash-soup/

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