Sunday, November 4, 2018

Wedding Soup - Vegan Pumpkin Curry Soup


Hey all!

Wow, oh wow, what a crazy last couple of months it's been. For those of you that are not following me on Instagram or Facebook (though you should be, it's updated daily, unlike this), I should give you this update: I just got married.


That's right! B and I tied the knot at long last and are now continuing our life together as husband and wife. But hey, you didn't come here for that, did you? You came for the delicious wedding soup recipe! Why wouldn't you want to know why a vegan pumpkin curry soup is called 'wedding' soup? Well, let me tell you...

We got married on October 21st at a glorious little venue, surrounded by friends, family, and the most glorious floral arrangements you could imagine. A part of our aesthetic were these beautiful Jarrahdale pumpkins, that are a ghostly greenish-gray. They are spooky and autumnal without being kitschy, and that's just what I wanted for my enchanting wedding. We had, of course, lots of pumpkins left over so I told my guests to take them home, as many as they wanted...so long as I got first pick.

B and I honeymooned in the Grand Canyon and came back to a mess of a house - but hey, that's how we left it. And the pumpkins? Why, they were perfectly happy to be right there in the garage. It's cool and dry down there, and the perfect place to store produce. A pumpkin will keep for months in the right conditions, so they really are an excellent crop to have growing in your garden.  Do I plan on growing these in my garden from now on? You'd better believe it. It's not every day you get to designate yourself your own wedding pumpkin, now is it?

This recipe was made a bit on the fly, so I just copied down what I did, as I did it. You must remember that a pumpkin is a living creature, so each one will taste a little different than the last. Some may be firmer, some may have more water - just remember to follow your own instincts and taste as you go, changing as you need and as you like ... just like in life! And just like in marriage! Oh, and like in marriage (or in any long term relationship you get yourself into), patience is required. This recipe takes two days!

Wedding Soup
yields quite a lot, serves 8 - 10 


  • 1 medium Jarrahdale pumpkin, roasted (see following)
  • 6 Tbsp vegan butter substitute or canola oil, divided
  • 1 large leek, chopped
  • 4 stalks of celery, chopped
  • 2 large carrots, chopped (never mind the peel)
  • 5 large cloves of garlic, minced
  • 1 small habanero pepper, minced (wear gloves, if you please!)
  • 2 cans coconut milk
  • 2 cups vegetable broth
  • 1 Tbsp hot curry powder
  • 2 Tbsp tumeric
  • 1 tsp ground allspice
  • 1 tsp ground mint
  • 2 Tbsp white miso
  • Salt and pepper, to taste
  • Vegan sour cream, to serve

First thing's first - let's get that pumpkin roasting. Preheat your oven to 300 degrees F and cut your pumpkin in half. Be careful because it's a rather thick pumpkin with a smooth skin. Take your time and cut it in half safely. Scoop out all the seeds and cut deep scores on the insides. Rub the insides of the pumpkin with either oil or your favorite vegan butter substitute, and don't be stingy with it. Season with salt and pepper and roast in the oven for 2 hours, or until the pumpkin is very soft indeed. In the meantime, prep all of your vegetables and wash and rinse the pulp to harvest your seeds. It won't matter what size you chop your vegetables to, so long as they're all the same size, as you're going to be pureeing all of this anyway. 

And, yes, I did label the jar "wedding seeds" in the cupboard. #JustWitchyThings
My pumpkin yielded a whole jar full, once rinsed and let dry! You can save them in an airtight container in a dark place, of course, for your garden next spring, or you can cook them. Roasted pumpkin seeds can be excellent snacks, and you can cook them into a lovely candy brittle, if you so choose. I'm saving mine for the garden, so I'll be keeping them in my cupboard until spring. 

Once it's roasted and very soft, I advise you to let it cool overnight in the fridge. This will make everything much easier and a bit safer to handle in the fridge. Besides, I only used half of the roasted pumpkin for my soup! It was too much for my Dutch oven to handle all of the pumpkin, so I took the other half and pureed it instead, and then popped it in the freezer for later use...probably to make pies or cakes later in the year as the holidays go!

Now that it's the next day, ideally early in the morning, and your pumpkin half is cool enough to be handled and scraped out, take all of the vegetables that you've already chopped and sweat them in 2 Tbsp of your favorite vegan butter substitute, with the lid on, until rather soft and aromatic, which should take 15 minutes on medium heat. Add in your scraped out pumpkin, two cans of full-fat coconut milk, and your 2 cups of vegetable broth. Bring to a boil, reduce to a simmer, and let cook for about 30 minutes on low. It's at this point that you stir in your spices and miso, and then turn off the heat. Let it sit, covered, for 20 minutes, before you remove the cover, stir again, and then pop in your fridge to let cool all day (ideally overnight). But what the heck are you doing this for?

Well! 

Pumpkin has a delicate flavor, so you don't want to cook it for too long - after all, you've already roasted it - and the spices don't want to be murdered in the heat, but slowly allowed to seep in and dance with the other flavors that you're developing. Think of a tea! You're making a cold-brew soup. Right? Right!

When you come home from work  - either that same day or the next day - you're ready to finish the soup. Simply bring it up to a boil again, taste for salt and seasonings, add more or less miso depending on if it's too spicy for you, and then turn off the heat. Take out your vitamix (or whatever blender you have) and blend in batches. And dear GODS above, please start on the lowest setting possible. This is an absolute crucial thing to do when dealing with hot liquids, so please do be safe. 

You're blending the soup in batches, going from lowest to highest, blending for at least 1 minute per batch, to ensure that this is the smoothest and creamiest soup you ever did sup. Pop in a clean and warm serving kettle and retire your dutch oven to the sink, and serve tableside. You may finish with some tofu sour cream and some mint, if you like, or just have it with a grilled cheese (made from vegan cheeses, of course).  



I made enough for dinner for 8 people, so I gave some to our neighbors across the street - one of which is the fabulous @Mia Mercado, the author of "An Ode to Soup" (so you know I had to give her and her husband some). We froze some, as well, and are keeping the rest for lunch during the week.

This soup is a fabulous concoction, so smooth and creamy that you'd never know it was vegan. I encourage you to give this pumpkin soup a shot during fall, a.k.a. Soup Season. Thanks so much for reading, and wish me luck on married life! May your own love life leave you so satisfied with the taste of it that you end up scraping the dish. 


Happy cooking and happy eating!

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