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Spicy Vegan Pumpkin Soup + Kale, Date, Hazelnut Salad

Posted Nov 26 2012 10:39am
Good Morning and Happy Monday!

In an attempt to get back on track I spent Sunday making a bunch of healthy food to eat this week.  I thoroughly enjoyed the Thanksgiving Holiday and all the food that comes with it but would like to slim down a bit this week.  To be honest, I would like to lose  5 lbs.  Not all this week, but I am been lumping along and feeling a bit stagnant and I  would like feel light and airy.  Do you know what I mean?  So in order to achieve this goal, I came up with a game plan that is going to include yummy smoothies, pumped up oatmeal bowls, spicy soup,  kale salads and an awesome quinoa salad.   I am still formulating my plan of attack but will share it with you this week.  We shall see how it goes!

I love the Soup and Salad combo and decided that I can enjoy soup and salad either for lunch or dinner this week.  I had popped into Whole Foods for lunch over the weekend and had the most delicious Spicy Vegan Pumpkin Soup and decided that I must go home and make a batch for myself.  Thus, this recipe is inspired by Whole Foods Market.

Spicy Vegan Pumpkin Soup
  • 1  tbsp olive oil
  • 1 large onion, peeled and chopped
  • 5 cloves garlic, peeled and chopped
  • 1 red jalapeno, seeded and chopped
  • 1 1/2 tbsp ground cumin
  • 1 1/2  tbsp dried oregano
  • 1 1/2 tsp salt
  • 6 cups vegetable stock
  • 1 can coconut milk- I used light coconut milk
  • 29 oz. can pure pumpkin puree
  • 15 oz. can white beans, drained
  • 2 tbsp red wine vinegar
  • 2 medjool dates

1.            Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.
 2.            Add the stock, coconut milk, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and dates and simmer another 3-5 minutes.
3.            Use an immersion blender to puree the soup until smooth. *You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.  Believe me, you don't want this soup splattered all over your kitchen: ) 

4.          Garnish with hemp seeds and pistachios or pepitas.  
I love this soup.  It is creamy, hearty and has a nice kick to it!  

Along with the soup, I made a delicious Kale, Date and Hazelnut Salad.  Those three ingredients are pretty much a staple in my diet right now and it makes the perfect salad combination.

Kale, Date, Hazelnut Salad
2 bunches of Kale, torn into bite size pieces, spine removedJuice of 1/2 lemon1/2 tsp sea salt1 tsp agave nectar1/4 tsp red pepper flakes2 tbsp extra-virgin olive oil1/2 shallot, thinly sliced
4 Medjool Dates, chopped1/4 cup of Hazelnuts, chopped
In a bowl, whisk lemon juice, sea salt, agave nectar and red pepper flakes.  Add kale and toss well.  Let sit 20 minutes.  Mix in oil and give the kale mixture a good massage.  Add  shallots, dates, and hazelnuts.  Toss and enjoy!  

Me or my, this meal was delish and I can't wait to eat it again tomorrow.

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