Posted on November 14, 2013
Mic Check, *tap-tap*, 1, 2, 1, 2.. Is this thing on? Holy crap, people, it’s been a hot minute since my last recipe, hasn’t it? I can say with certainty that time has totally gotten away from me, no thanks to travels, exciting projects, and work. First, there was my trip to Michigan, which I briefly touched upon, then less than a week spent at home before I headed out to New York! Exciting stuff, I must say. But, now, I’m home and I’m finishing up The Great Vegan Pumpkin eBook! Yes, this eBook is filled with 20 recipes ranging from savory to sweet and healthy to downright decadent.
Oddly enough, the recipe that I’m showcasing today isn’t in said eBook. I actually made this smoky squash soup for a ladies’ night dinner, yesterday; along with a main course and dessert. What I love most about this, besides the flavors, is that it comes together in under a half hour, it’s oil-free, and the tofu sneaks in a decent amount of protein. Ta-dah! Topped with a crisp kale chip and you have yourself a faux-fancy dish that is perfect for warming up.
I’m also working on a Stuffed Seitan Roast recipe that I’m excited to take on. Nothing against delicious, pre-made holiday roasts, but making your own is just so satisfying. Make sure to check back next week for that recipe! 🙂
One Year Ago: Mushroom Onion Miso Soup
Two Years Ago: Pumpkin Hummus
- 1-15 oz. Can of Pumpkin Puree
- 6 oz. Medium or Firm Tofu, Rinsed
- 2 C. Vegetable Broth
- 1 T. Maple Syrup
- 1½ tsp. Onion Powder
- ½-1 tsp. Liquid Smoke (depending on how smoky you want it to be)
- ½ tsp. Garlic Powder
- ½ tsp. Smoked Paprika
- ¼ tsp. Chipotle Powder
- Salt to taste (I used ½ tsp.)
- 1 Leaf of Curly or Red Kale
- Sesame Oil or other spray-able oil (optional)
- Pinch of Smoked Salt
- Place all soup ingredients, except for the salt, in a blender and puree until completely smooth. Pour the mixture into a large pot, cover with lid, and bring to a boil on medium heat.
- Lower the heat so that the soup is simmering, for roughly 5 minutes. Season with salt, to taste.
- Heat oven to 300F and line a baking sheet with parchment paper or a silicone mat.
- Tear the kale leaf into smaller, bite-sized pieces and sprinkle with smoked salt, and a light spray of oil if you'd like.
- Bake the kale for 5-6 minutes or until crispy, then set aside.
- When you're ready to serve the soup, pour it into 4 small bowls. Garnish with a sprinkle of smoked paprika and a piece of kale (as pictured).