"There are three things I have learned to never discuss with people; religion, politics and the Great Pumpkin."
This charming classic is allegedly airing on Thursday, October 27th this year. So this gives us plenty of time to plan our "It's The Great Pumpkin, Charlie Brown" viewing parties! But if you have this movie on dvd, have your party whenever you want it. Of course when a bunch of people get together to eat, it's hard to please everyone. So I like the idea of making a big pot of pumpkin soup and having a toppings bar, so everyone can pick and choose and create their own special soup. (of course some may not like pumpkin, but whatchya gonna do?)
This is my basic Pumpkin soup recipe, it makes two big bowls, so multiply the recipe accordingly.
1 can pumpkin
1/2 large onion
2 stalks celery
1 large carrot
1-2 TB diced shallots
1 cup vegetable broth
3/4 cup Cashew Loja (aka cashew chz) recipe in this post
1/2 tsp thyme
1/2 tsp rosemary
1/8 - 1/4 tsp cinnamon (to taste)
scant nutmeg (to taste)
salt (to taste)
2 TB olive oil
Chop onion, celery and carrots and saute in a skillet with olive oil for about 3-5 minutes (onions should be translucent). add shallots, saute for up to another minute. Add thyme and rosemary. In a food processor put in pumpkin, cashew blend, vegetable broth, and everything in the skillet. Blend until ultra creamy smooth. Put in a big pot, warm and serve.
From top to bottom -
* Pignosan, pronounced- PEEN yo zhan or PEEN yo jhan
-1/4 cup pine nuts, tsp nutritional yeast, smidge of salt and lemon. Grind in a mini food processor or coffee grinder.
*Toffutti sour cream
*Crispy Sage - add a TB of vegan butter to a skillet and toast sage leaves until crispy
*Roasted and salted pumpkin seeds