30 Nov '13, 6pm

Creamy Vegan Pumpkin Soup

Creamy Vegan Pumpkin Soup

Instructions: Chop pumpkin into one-inch cubes and coat with extra virgin olive oil, sea salt, pepper, nutmeg and cayenne. Roast on a baking sheet at 450 degrees for about 25 minutes or until golden brown and slightly charred, rotating on the pan every 8 minutes or so. Transfer roasted pumpkin to a blender with vegetable stock and coconut milk and blend until smooth (watching carefully to make sure it doesn’t boil over). As the liquid thickens, add mustard, salt, and pepper to taste. Pour the mixture over the layered celeriac, covering completely (if it looks soupy, all the better). Sprinkle the cheese evenly over the top, covering completely. Garnish with a sprig or two of thyme and bake for from 35 to 40 minutes, until the liquid is burbling and the cheese has turned richly golden-brown. Serve hot, preferably in front of a roaring fire.

Full article: http://www.care2.com/greenliving/delicous-creamy-vegan-pu...

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