Creamy Winter Squash Soup with Toasted Pumpkin Seed-Apple Topping

I make winter squash soup twenty different ways, depending upon the type of squash and how I season it. This soup has double apple flavoring and a touch of curry powder. The addition of coconut milk makes it rich, while using coconut water adds flavor but keeps the soup lighter. The topping takes it a big step beyond ordinary. If you like this soup and want to vary the topping, try the Apple and Squash Relish (pg 282) or Apple Chutney (pg 279) recipes from Vegan Under Pressure.

This is the first in a series of posts about holiday cooking. I hope to help you make cooking for your holiday meals and parties easier.

Creamy Winter Squash Soup with Toasted Pumpkin Seed-Apple Topping

4 minutes high pressure, natural release

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Ingredients

  

Topping

• 1 red tart sweet apple such as Gala or Pink Lady cored and finely chopped
• 1 tablespoon orange juice
• 1/2 teaspoon grated lime or lemon zest
• 2 teaspoons fresh lime or lemon juice
• Pinch of ground cardamom
• 2 tablespoons chopped cilantro or flat-leaf parsley
• ¼ cup pumpkin seeds pepitas, toasted (see Note)

Soup

• 2 cups finely chopped onion
• 2 to 3 teaspoons or more curry powder
• 1 medium to large kabocha type or butternut squash peeled, seeded, and cubed to equal at least 5 cups
• 1 apple any kind, peeled and diced
• 4 cups vegetable stock
• 11/2 cups coconut milk or coconut water
• 1/2 teaspoon salt
• Freshly ground black pepper

Instructions

 

• To make the topping: Mix the chopped apple, orange juice, lemon or lime zest and juice, and cardamom in a small bowl. Cover and set aside. Keep the cilantro and pumpkin seeds separate.
• To make the soup: Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté. Add the onion and dry sauté for 3 minutes. Add the curry powder, squash, diced apple, stock, coconut milk, and salt.
• Lock the lid on the cooker. Bring to high pressure; cook for 4 minutes. Let the pressure come down naturally. Remove the lid, carefully tilting it away from you.
• Using an immersion blender, blender, or food processor, blend the soup until it is smooth and creamy. Add freshly ground black pepper to taste.
• Just before serving, top each bowl with apple topping, cilantro, and pumpkin seeds.

Notes

Note: Want to gild the lily? Toast the pumpkin seeds by tossing them with 2 teaspoons maple syrup, ¼ teaspoon ground cinnamon, 1/8 teaspoon grated nutmeg, and a pinch of salt. Put in a nonstick pan over medium-high heat for 3 to 5 minutes, until they smell toasty. Alternatively, toast coated seeds on a parchment-lined baking sheet in a 400°F oven for 5 to 8 minutes, paying close attention.

I recommend making a double or triple batch of these as you might eat more than a few after they are toasted.

Text excerpted from Vegan Under Pressure, © 2016 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Photo © Lauren Volo.