Tag Archives: Thanksgiving

Vegan Pumpkin Soup Recipe

vegetarian pumpkin soup
It’s October, and that means my pumpkin obsession is at it’s height. I love pumpkin so much that I think it deserves a party. No, really! Today, food bloggers across the web are throwing a virtual pumpkin party by sharing their favorite pumpkin recipes. I’m bringing this easy vegan pumpkin soup to the party, and can’t wait to check out everyone’s recipes. Thanks to Sara and Aimee for organizing the event. Check out the full list of virtual pumpkin party recipes on their blogs.

vegetarian pumpkin soup

Many pumpkin soup recipes taste very, very sweet. I’ve taken a more savory approach with this vegan pumpkin soup. In this recipe, the natural sweetness of fresh pumpkin is accented with red apple, onion and ras el hanout Moroccan seasoning. Ras el hanout is a seasoning blend made with spices like cinnamon, cumin, coriander, ginger, paprika and turmeric. (You can purchase it or make your own ras el hanout.) The soup is finished with coconut milk to add richness and contribute to the velvety texture.

Vegan Fresh Pumpkin Soup Recipe
1 tablespoon olive oil or coconut oil
1 cup chopped white or yellow onion
2 cloves garlic, halved
1 medium red apple, peeled, cored and cut into chunks
2 1/2 cups fresh pumpkin puree
4 cups water
3 teaspoons ras el hanout Moroccan seasoning
1 1/2 teaspoons fine sea salt
Dash cayenne pepper
1 cup canned unsweetened coconut milk

In a large pot, heat oil over medium heat. Add onion, garlic and apple; cook and stir 5 minutes. Add pumpkin puree, water, ras el hanout, salt and cayenne pepper. Bring to boiling, reduce heat. Simmer, uncovered, 20 to 25 minutes until apple chunks are very tender and soup has reduced. Cool, uncovered, at least 30 minutes until cool enough to blend.

Use blender to puree in small batches until smooth. (Use caution when blending hot liquids.) Return blended soup to pot; stir in coconut milk. Heat over medium heat until hot, stirring frequently. Season to taste with additional salt, if needed.

Makes about 7 cups soup

Tips:
-This simple pumpkin soup starts with fresh roasted pumpkin. Be sure to use a sugar or pie pumpkin. (Carving pumpkins are meant for, you know, carving…not soup!) Thankfully, it’s easy to make fresh pumpkin puree.
-Fresh butternut squash puree can be substituted for the pumpkin.

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Simple Pumpkin Pie Recipe

Simple Pumpkin PieMost years I bake exactly 2 pies. Both pumpkin. Both during the holidays. Both for my mom.

My recipe for simple pumpkin pie uses fresh light cream instead of canned milk and a few dashes of aromatic bitters to enhance the flavor of pumpkin and spice. It’s easy to make, tastes pretty darn good and makes my mom happy. Next year, I resolve to bake more pies!

Simple Pumpkin Pie Recipe
1 unbaked 9-inch pie crust (I usually make this recipe from Better Homes and Gardens)
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 large eggs
1 can (15 ounces) pure pumpkin or 1 3/4 cups fresh pumpkin puree
1/2 teaspoon pure vanilla
1/2 teaspoon Angostura aromatic bitters
1 cup half and half or light cream

Preheat oven to 375 degrees F.

Make pie crust. Line a 9-inch pie plate with pastry and crimp edges. It’s best to crimp the edges high because the pie will be full. Set aside.

Mix the filling. In a small bowl, combine sugar, pumpkin pie spice and salt; whisk together to break up any lumps. In a large bowl, lightly beat eggs. Add sugar mixture, pumpkin, vanilla and bitters to beaten eggs; mix well with whisk. Slowly whisk in half and half.

Pour filling into unbaked pie crust. (I place the pie plate on a baking pan to make it easier to move the filled pie in and out of the oven.) Bake pie for about 50 to 55 minutes or until center is just set. I bake until a small circle in the very center of the pie has just the slightest jiggle. Another way to tell the pie is done is when a knife inserted near the center comes out clean.

Cool pie on wire rack for 2 hours and then serve or refrigerate. I suggest serving the pie with freshly whipped cream.

Makes 1 pie

Tip: Aromatic bitters enhance the flavor of the spices. If you don’t have aromatic bitters, you can omit them from the recipe and add an additional 1/2 teaspoon of vanilla.

Easy Pumpkin Pie

Vegetarian Thanksgiving Recipes

Thanksgiving can be tricky for those that eat vegetarian or vegan. It is, after all, the bird, butter and broth holiday. Thankfully, veggies are also an important part of the menu. Here are some of my favorite vegetarian Thanksgiving recipes to share.
Cocktail Hour
Bourbon Hard Cider Cocktail Bourbon Hard Cider Cocktail Recipe

maple and spice almonds Maple and Spice Roasted Almonds Recipe

Soup and Salads
Vegan Pumpkin SoupFresh Pumpkin Soup Recipe

Kale and Roasted Squash Quinoa Salad Kale and Roasted Squash Quinoa Salad Recipe

Butter Lettuce Salad Butter Lettuce Salad with Pomegranate and Walnuts Recipe

Wild Rice Salad with Broccoli Wild Rice Salad with Broccoli Recipe

Veggie Sides
Roasted Brussels Sprouts and Squash Easy Roasted Brussels Sprouts and Squash Recipe

Roasted Cauliflower and Sweet Potato Moroccan Spiced Cauliflower and Sweet Potato Recipe

Sweets
Simple Pumpkin PieSimple Pumpkin Pie Recipe
Vegan Oatmeal Apple Crisp Easy Vegan Apple Crisp Recipe

Happy Thanksgiving!
-Jen

Easy Roasted Brussels Sprouts and Squash Recipe

Roasted Brussels Sprouts and Squash
Listen up because I’m about to share the secret to a happy holiday. Here goes…my secret is A.B.R.V. (Always Be Roasting Veggies!) That is all. Proceed with being thankful.

Easy Roasted Brussels Sprouts and Squash Recipe
1 pound fresh Brussels sprouts
2 tablespoons olive oil, divided
1 medium delicata squash
Fine sea salt or kosher salt
Freshly ground black pepper

Heat oven to 375 degrees F. Line a large rimmed baking sheet (15x10x1-inch) with parchment paper.

Trim stem end of Brussels sprouts and remove and discard any tough or blemished outer leaves. Cut large Brussels sprouts in half. In a bowl, toss Brussels sprouts with 1 1/2 tablespoons of the olive oil. Arrange Brussels sprouts in a single layer on one side of the prepared baking sheet.

Trim, peel and remove seeds from delicata squash; slice into 1/2-inch chunks. In the same bowl, toss delicata squash chunks with remaining 1/2 tablespoon olive oil. Arrange squash in a single layer on the other side of the prepared baking sheet. Sprinkle Brussels sprouts and squash generously with salt and pepper.

Bake 20 minutes; stir gently. Bake about 20 to 25 minutes more or until vegetables are tender and browned.

Makes 4 servings

Brussels Sprouts and Squash