Christmas, Holiday, Soups, Thanksgiving

Pumpkin Chipotle Soup

Pumpkin Chipotle Soup

Watch this recipe demo I attended at a Seventh Day Adventist Church.

Ingredients:

• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 and ¾ cup roasted and mashed pumpkin* or 1 can (15 oz.) pure, unsweetened pumpkin
or 1 and ¾ cup roasted and mashed butternut squash
• 4 cups (1 quart) unsalted vegetable broth or water
• 1 chipotle pepper in adobo sauce (or 2 if you want to break a sweat; for timid palates omit the chipotle pepper and add 2 tsp mild chili powder)
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ cup raw, unsalted pepitas (shelled pumpkin seeds)
• cilantro for garnish (optional)

*For fresh roasted pumpkin, cut a sugar pumpkin in half. Scoop out the seeds and strings and place the halves face down on a silpat baking sheet or parchment paper lined baking sheet. Bake at 350°F until soft, about 45 minutes to 1 hour. Cool and then scoop out the flesh. Freeze any remainder for other recipes. Butternut squash can also be used in this recipe as an alternate to pumpkin. Simply follow the same roasting technique.

Technique:
In a dry skillet, toast the pepitas over medium heat. Stir the seeds frequently to evenly toast and prevent scorching. Set aside.

Water sauté the onions and sauté until lightly golden. Add the garlic and sauté an additional minute. Transfer the mixture to a high speed blender.

Add the pumpkin, 2 cups of  broth, the chipotle pepper and the cumin and coriander; process until completely smooth. Transfer to a large cooking pot and add the remaining stock/broth. Bring to simmer, partially cover and cook for 30 minutes. Ladle into individual bowls and garnish with the toasted pepitas (pumpkin seeds) and optional cilantro.

Garnish with chopped kale, microgreens, sesame seeds, etc. Add your favorite bean(s).

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Salads and Sides, Thanksgiving

Fresh Cranberry Relish

Cranberry Relish

Want to know how to easily make sweet and delicious cranberry relish?

Serves: 4 cups
Ingredients

13oz date paste or 2 cup dates, pitted (medjool, deglet noor or any other kind)

2 cup water

1 organic apple, sliced, cored (unpeeled) or 8 oz unsweetened, organic applesauce

24 ounces fresh cranberries

Instructions
In a high-speed blender, add your dates, apple and water and process until the dates are completely pulverized (see notes for instructions if you have a regular blender).
In a medium sized saucepan over medium-high heat, add your blended date mixture and the cranberries.

Cover and cook for about 12-13 minutes or until all the cranberries have popped, stirring every couple of minutes, to ensure the sweet mixture isn’t burning. Serve warm or cold according to preference.

If you only have a regular blender, you may be able to get the desired sweetness by soaking the dates in water for 1-2 days before preparation. 

Watch Rick demonstrate this recipe.

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I have helped many people maintain this lifestyle. If you would like help to learn ways to navigate this lifestyle, please contact me for a coaching sessionI have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

This recipe was brought by one of our Meetup members to a PotLuck Gathering.