Remove from heat and blend with the immersion blender. Mix this pumpkin into the simmering soup base. I only had about half this amount of pumpkin, and you adjust to your taste. When smooth, add to the spice mixture and return to medium heat.ġ5 ounce can pumpkin (or the “meat” of a baked butternut squash) Blend together with an immersion blender.

Mix all the liquid ingredients together with white beans in container or pan you can use for blending. Remove from heat until other parts of the soup are ready.Ģ teaspoons vegan bouillon cube or powder (or equivalent)ġ5 (or so) ounce white beans (I used rinsed, tinned beans) Add garlic and spices, stir and cook for about two minutes. On medium heat, saute the onion until golden. New, improved (?), improvised pumpkin curry soup (vegan) White beans don’t add much flavor, so this won’t ruin the flavor profiles of anything else you have going on. I added white beans to this because I wanted to thicken the soup a bit, add a bit of protein and a bit of texture. In my updated version, I have guessed at the ratios – you can spice it to suit your own tastes, of course. Hunger led me to the latest soup experiment, which is a take-off on my old go-to pumpkin curry soup recipe. But today I had a bit of pumpkin leftover from something else, some must-use coconut milk and, most of all, hunger. For a few days running, I’ve been on a semi-spicy black bean soup (a variation of this recipe) kick, but blended everything so as not to disturb the sensitive mouth. Good thing soup is a favorite – and easy. In a post-tooth extraction/infection world, operating with ingredients on hand, the diet becomes overwhelmed by soup. I suspect this will taste better, as do many things, on the second day. In the photo I was just going to serve the plain soup but added some wilted spinach on top at the end. Drizzle with high quality olive oil when serving.

Add salt, pepper, more coconut milk, whole chickpeas (or whatever you want). Once finished, taste it to see if it’s spiced and seasoned properly. Remove from heat and allow to cool down before blending with an immersion blender. Add water.Ĭover and simmer about 30 minutes.

After 20 or 30 seconds of stirring, add cayenne, then vinegar, tomatoes and sugar. Saute onion add garlic once onions are translucent. But here we are… an experimental, slightly spicy tomato chickpea coconut soup.Įxperimental tomato chickpea coconut soupġ tin (15 ounces or so) of crushed tomatoes or equivalent chopped, peeled fresh tomatoesġ tin (15 ounces or so) of drained, rinsed chickpeasġ 1/2 cups water (here you could add bouillon of some sort if you want more flavor I used a half teaspoon of some browned shallot flavored liquid base/bouillon) I couldn’t find any recipes online that gave me quite what I wanted. But I also felt like having something more substantial. I wanted something tomato-based – maybe just a pure tomato or tomato garlic soup. Yet I’m out of many of the ingredients I most love in soup… so it’s been experimentation time. This means I end up cooking with what I have, and right now, soup is the only thing I feel like eating anyway. Even though Sweden still isn’t on lockdown, I am not keen to exit my self-imposed isolation.

Wolf eel food