{"id":1836,"date":"2018-03-20T07:32:38","date_gmt":"2018-03-20T07:32:38","guid":{"rendered":"http:\/\/seattledietitian.com\/blog\/?p=1836"},"modified":"2018-03-20T07:33:10","modified_gmt":"2018-03-20T07:33:10","slug":"easiest-vegan-pumpkin-soup","status":"publish","type":"post","link":"https:\/\/seattledietitian.com\/blog\/easiest-vegan-pumpkin-soup\/","title":{"rendered":"Easiest Vegan Pumpkin Soup"},"content":{"rendered":"<p>I\u2019m almost ashamed to post this, because it is so easy, it\u2019s barely cooking.&nbsp;I really love soups with saut\u00e9ed veggies, but I can\u2019t stand pre-made pumpkin or squash soup since they are always too sweet. I like my squash savory, not with added sugar. I have already shared my recipe for baked winter squash pur\u00e9ed with veggie broth and coconut milk, but I realized I had just used my last Kabocha squash. After muddling it over I realized that I had a can of organic pumpkin pur\u00e9e in the cupboard from ages ago when I was baking with it and I decided to experiment.<\/p>\n<p><a href=\"http:\/\/seattledietitian.com\/blog\/wp-content\/uploads\/2018\/03\/img_3479.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/seattledietitian.com\/blog\/wp-content\/uploads\/2018\/03\/img_3479.jpg\" alt=\"\" width=\"750\" height=\"1334\" class=\"alignnone size-full wp-image-1834\" srcset=\"https:\/\/seattledietitian.com\/blog\/wp-content\/uploads\/2018\/03\/img_3479.jpg 750w, https:\/\/seattledietitian.com\/blog\/wp-content\/uploads\/2018\/03\/img_3479-169x300.jpg 169w, https:\/\/seattledietitian.com\/blog\/wp-content\/uploads\/2018\/03\/img_3479-576x1024.jpg 576w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/a><br \/>\nEasiest pumpkin soup (no blender required):<\/p>\n<p>1. Saut\u00e9e or roast chopped veggies (I used mushrooms and cauliflower)<\/p>\n<p>2. Add garlic, ginger and desired spices until garlic is lightly browned (I used cumin and paprika), then set aside<\/p>\n<p>3. Heat in the same pot:<\/p>\n<p>1 can organic pumpkin pur\u00e9e<\/p>\n<p>1\/2 can light coconut milk<\/p>\n<p>&nbsp;veggie broth or water to thin<\/p>\n<p>4. Add spices (I used cinnamon, more cumin, black pepper and a dash of cayenne)<\/p>\n<p>5. Add back in the veggies until heated through<\/p>\n<p>6. Turn off the heat and squeeze in 1\/4 lime wedge and sprinkle with chopped cilantro.<br \/>\nEven easier explanation:<\/p>\n<p>1. Cook some veggies&nbsp;<\/p>\n<p>2. Add canned pumpkin, light coconut milk and veggie broth in desired proportions (thin vs thick). Add spices to taste.<\/p>\n<p>3. Top with what you like &#8211; lime juice, herbs and\/or roasted nuts.<\/p>\n<p>Another idea is to use powdered unsweetened coconut milk (I buy this to use at work) to make it even easier (like during your lunch break at the office!).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I\u2019m almost ashamed to post this, because it is so easy, it\u2019s barely cooking.&nbsp;I really love soups with saut\u00e9ed veggies, but I can\u2019t stand pre-made pumpkin or squash soup since they are always too sweet. I like my squash savory, not with added sugar. I have already shared my recipe for baked winter squash pur\u00e9ed [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1835,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1836","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_featured_media_url":"https:\/\/seattledietitian.com\/blog\/wp-content\/uploads\/2018\/03\/img_3478.jpg","_links":{"self":[{"href":"https:\/\/seattledietitian.com\/blog\/wp-json\/wp\/v2\/posts\/1836","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/seattledietitian.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/seattledietitian.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/seattledietitian.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/seattledietitian.com\/blog\/wp-json\/wp\/v2\/comments?post=1836"}],"version-history":[{"count":2,"href":"https:\/\/seattledietitian.com\/blog\/wp-json\/wp\/v2\/posts\/1836\/revisions"}],"predecessor-version":[{"id":1838,"href":"https:\/\/seattledietitian.com\/blog\/wp-json\/wp\/v2\/posts\/1836\/revisions\/1838"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/seattledietitian.com\/blog\/wp-json\/wp\/v2\/media\/1835"}],"wp:attachment":[{"href":"https:\/\/seattledietitian.com\/blog\/wp-json\/wp\/v2\/media?parent=1836"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/seattledietitian.com\/blog\/wp-json\/wp\/v2\/categories?post=1836"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/seattledietitian.com\/blog\/wp-json\/wp\/v2\/tags?post=1836"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}