It was a cold day and I needed soup! I love pumpkin soup and usually make it with pumpkin, sweet potatoes and carrots and put heavy cream in it. This time though, I needed to make a soup that would be vegan as I was doing a cleanse and could not use any dairy products. I also could not use any starchy vegetables so the sweet potato was out (cleanses are a b****!!!).
I decided to give the soup a little Asian twist and this is what came out!
- 1 big butternut squash
- 2 large zucchini
- 2 onions
- 1 big red bell pepper
- 1 orange/yellow bell pepper
- hefty amounts of fresh parsley, cilantro and dill
- fresh ginger to taste (optional) – chop coarsely
- 1 can coconut milk
- 1 whole chili – chopped or 1 teaspoon of dry chili (optional)
- 2 tablespoons chia seeds (optional)
To make the soup:
Boil with water and salt. When vegetables are cooked, blend until smooth, add chili, nutmeg, coconut milk, a few cloves of garlic and Chia seeds. Continue blending until smooth and thick.
- For a vegetarian dairy version – replace coconut milk with 1 cup of heavy cream and 1 tablespoon of butter
- If you don’t like chia seeds you can replace them with ground flax seeds.
- For a non vegetarian version – cut 2 boneless chicken breasts into bite size pieces, saute in a pan with coconut oil (or butter or olive oil) until brown and add to the soup after you blend it.