Friday, January 17, 2014

Quick, easy, healthy homemade soup (experiment)

Kosher, parve, vegan, gluten-free, no added salt or sweetener, no onions, garlic, or pepper (for those of us with easily-troubled tummies).  What more can you ask?  And the whole thing takes about a half-hour to 45 minutes preparation and cooking time, total.  (I'm still working on the timing, since I’ve made this only twice.  I suggest that you begin checking the soup for "done-ness" after 20 minutes.  If you like your chopped apple pieces al dente, 20 minutes might suffice, whereas if you prefer them with the skins better cooked, you might want to simmer the soup a bit longer).

This recipe feeds two.  Adjust quantities of ingredients to accommodate the number of soup-slurpers.  :)

  • 1 15-16 ounce can or package of unsweetened pumpkin puree
  • 1 apple (personally, I'd recommend a sweeter variety of apple, such as a Fuji or Gala, rather than a tart variety, such as Granny Smith)
  • pumpkin pie spice blend, or whatever components you happen to have in the house--ground cloves, ground nutmeg, and/or ground allspice, plus a tad more ground ginger and about 1 1/2 times as much ground cinnamon

Chop the apple into small enough pieces that it'll cook fairly quickly.  Put chopped apple into 2-3 quart pot, just to spread it thin so that it'll cook more quickly.  Add pumpkin puree and about 1/4 to 1/3 cup water--you can add more later if the soup looks too thick.  Stir together, then sprinkle with the pumpkin pie spices, and stir again.  Turn the light on just high enough to get the soup to a low boil, then let the soup simmer.  Check after 20 minutes, adjusting the seasoning to taste and adding more water if necessary.


P.S.  This is much easier to make than that butternut squash soup with which I experimented, and it's still loaded with vitamin A, so it's perfect for a lazy cook like me.


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