More pumpkin and more Sunset recipes! This one is featured on the front of the this month’s issue and immediately drew my eye.
This time I tried out a sugar pie pumpkin. It has a nice mild, sweet taste and a smooth texture. The actual recipe’s pretty simple: saute up some onion, garlic, fresh ginger, and coriander. Add some pumpkin, stock, salt, pepper and simmer till soft. I pureed everything at the end and added some soy milk powder for creaminess.
The mint pesto was really cool and really tasty! I was actually going to pass over this recipe until I saw Urban Vegan’s MoFo post about various pestos and their uses. I didn’t mortar and pestle it all like the recipe says….the food processor is much easier but the pesto isn’t quite as pretty.
So what’s the verdict? Honestly, I think the soup was pretty bland and needed way more spice. I ended up mixing in a lot of the pesto to add flavor. The mint was a pretty neat complement for the pumpkin along with the crunch from the pepitas. I don’t know about the coriander. I couldn’t really taste it. I think the ginger was a good call and added more. Curry powder would actually taste really good in this. Next time I will try that. So…overall it came out pretty and was fun to make but the recipe could use a little inspiration. But YAY for more vegan-friendly recipes in Sunset!