miss teen wordpower (_like_weeds) wrote in vegancooking,
miss teen wordpower
_like_weeds
vegancooking

Butternut-curry-ginger soup and pumpkin biscuits

Butternut ginger soup and biscuits


So I generally sort of eyeball things when cooking, & improvise as I go, so sorry if measurements aren't exact. Feel free to be creative and substitute ingredients, this is a general idea.



Soup (my recipe):

1 tablespoon earth balance

1 tablespoon veggie oil (olive, canola, w/e)

2 cups (about 2 medium? yellow onions, diced

1 bulb garlic, minced

equal amount of fresh ginger, grated

pinch pumpkin pie spice

1 teaspoon massaman curry paste (optional)

1/2 tablespoon curry powder (1 tbsp if not using curry paste)

4-ish cups peeled diced butternut

1 can white beans (i used butter beans)

2 cups veggie broth (low sodium, homemade or from cubes, diluted if necessary)

teaspoon maple syrup

4-ish cups water

salt & pepper to taste (you might not want to add any)



In a large pot, sautee onions, garlic, ginger, in EB and oil. add spices. Cook until onions are softish, then add cubed butternut. Meanwhile, prepare veggie broth if necessary. Add diced butternut, cook until onions are lightly browned or caramelized. Add veggie broth, beans, and enough water to cover everything thoroughly. Add maple syrup. Taste broth and add more spices if necessary. Bring to a boil and let simmer on low heat for a good while.



While your soup is simmering, you can make your biscuits:



Pumpkin Biscuits (from Vegan Planet by Robin Robertson)



Ingredients



2 c unbleached all purpose flour

1 tbsp baking powder

3/4 tsp salt

1/2 tsp ground allspice (I use pumpkin pie spice instead)

3/4 c canned pumpkin (you can use this, but using peeled, boiled, and mashed or pureed butternut worked just as well)

1/2 c soy milk or other dairy-free milk

3 tbsp corn oil (or whatever veggie oil)

1 tbsp pure maple syrup



Directions

1. Preheat the oven to 450. Lightly oil a baking sheet and set aside.



In a large bowl, sift together the flour, baking powder, salt, and allspice and set aside.



In a medium bowl, combine the pumpkin, milk, corn oil, and maple syrup and blend until smooth. Combine the pumpkin mixture with the flour mixture, stirring until the dough is just mixed and holds together.



Transfer to a lightly floured work station and roll out to about 1/2 inch thick. Using a biscuit cutter or small drinking glass, cut the dough into 2-inch rounds and place on the prepared baking sheet. Reroll the dough scraps and cut out more biscuits.



Bake on the center oven rack until golden brown on top, 12-14 minutes. Serve hot.



My biscuit tips:

It is really important not to overmix biscuits or they will be tough. If done right, they will be super soft and tender. Combine the wet and dry ingredients in as few strokes as possible, I do it with my hands. I find it works better if I don't even roll out the dough afterwards, I feel like this overworks it, but stretch it in the air and then spread it on a floured surface. You can also even just make balls of dough and flatten them in your palms. Make sure to watch them in the oven, the bottoms can tend to burn, check around 10 min, but they're still delicious if they do.

Once biscuits are in the oven, you can cook some greens to go with this if you want.

I served this with broccoli rabe (99 c/lb at price rite) sauteed with olive oil and garlic. Any green would be good, I liked the bitterness especially for the contrast with the sweet-ish soup.

Once your greens are cooked, your biscuits should be about ready to come out of the oven, and soup should be done. If you want the soup creamier you can puree some or all of it with an immersion blender, or pull out some of the squash and mash with a fork and return it to the pot.

Enjoyyy! If you try this, let me know how it turns out :)



What are some of your favorite fall recipes?
Tags: breads-biscuits(american-terminology), herbs&spices-ginger, soups-creamy, soups-squash, vegetables-squash, vegetables-squash-pumpkin
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