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Blog

Parisian Pumpkin Soup

Pure Anthem

Serves 10
Vegan
French

When asked..."Why do you love to cook?"  I am overwhelmingly intoxicated with a million and one reasons as to why the kitchen and the food that lies within it makes me so very happy.  One specific reason of why...is because food/cooking brings back such wonderful memories.  The sights of specific food groups.  The preparation of the dishes.  The taste.  AND THE SMELL! Oh my, my my!

So, this very special recipe, PARISIAN PUMPKIN SOUP (VEGAN), does just that for me!  Brings back such wonderful memories of my husband and I a few years ago while we were strolling under the lights of the Eiffel Tower while shopping and tasting wonderful food on the streets of Paris, France!

Now, I am sure you can imagine, I was freshly engaged...SO ANYTHING WOULD TASTE GOOD!  But let me tell y'all, that night we had French Pumpkin Soup at the sweetest little french restaurant, and I have been trying to create a VEGAN, PLANT-BASED version of this soup for the past few years...AND it finally happened!  I researched traditional recipes of french pumpkin soup, substituted accordingly, add a pinch of this, took out a smidge of that!  And WHALA!!  Here we go!!!

Hold on to your straw hats people, AUTUMN is here!  And the pumpkins have never been better!

Happy crunchy leaf season,

Brittney


INGREDIENTS

1 tablespoon of coconut oil

1 medium pumpkin, peeled and seeded

4 potatoes, peeled

5 cups vegetable stock

5 cloves garlic, minced

3 onions, chopped

1/2 cup coconut milk (you can add more if you like)

3 tablespoon parsley (dried or fresh)

3 tablespoon basil (dried or fresh)

2 tablespoon pepper

Salt to taste

INSTRUCTIONS

1.)  Get your garlic and onions ready!  Peel, chop, and MINCE! =)  Get a BIG soup POT and heat it up on high with the coconut oil!  When its hot...throw in your garlic and onions and let them simmer until they are brown.

2.) Clean your pumpkin and chop it up nicely!! =)

3.) Wash your potatoes and chop them up nicely, as well! 

4.) When your garlic and onions are ready, add then veggie stock!

5.) I used Pacific Organics Vegetable Broth, but I do also make my own sometimes!  

6.) Now, as you are waiting on your pot to boil, add your seasoning!  I gave you a rough draft of what I used above, but this is truly up to your taste!  My family REALLY likes BLACK PEPPER!  So, I put ALOT!  Experiment with your taste!  Once you get your seasoning the way you like it, let your soup boil for 30-40 minutes.  Until your pumpkin and potatoes are SUPER SOFT! =)

7.) After enough time has past for the pumpkin and potatoes to soften, set the pot aside, and let it cool for 20-30 minutes. 

8.)  Once all of the soup is nice and creamy, add you 1/2 cup of coconut milk!  Stir it in and then let it simmer!


Inhale the pumpkin breeze of autumn and enjoy the tasteful memories of this delightful "plant based" version of Parisian Pumpkin Soup.