I wanted to finish off the autumn recipes for now. And I thought Thanksgiving is just the perfect time to finish the autumn recipes, since I have a little time on my hands and a little more people to share them with.
For the base of the soup, I had some leftover fennel from this, and I cooked up a good stock from this recipe, also from The Vegan Table. The stock had fennel, toona (24 whole leaves), celery, carrots, thyme, dried parsley, and bay leaves. I did not put oil or salt in there because I think it is not good to compost the vegetables if salt or oil is added. I mean, you could always put them in there afterwards.
For the recipe, we already had kabocha squash at our house so I used it as the “pumpkin”. It was supposed to be sweeter, but not so much the pumpkin taste. Other things I did differently were… Again I used toona to substitute the onion and garlic (13 large leaves chopped), I didn’t add oil, I put 3 kumquats in there instead of juice of one lemon, agave instead of maple syrup. I used soy milk and half a tablespoon of salt. I didn’t blend it at the end.
But anyhoo, it came out still lacking the sweet taste I was seeking, so I added more agave, and I ended up with double of the amount of maple syrup that was called for, and it was good for me. It came out not as orange as I would like it to be, and I put the whole kabocha in there, I mean with the skin, so a little green, too. It tasted all right, but I guess it was too much of substituting so I still don’t know what the real soup would taste like.
Some other people’s results are here, it seems like a popular recipe: