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1
Preheat the oven to 375 degrees.
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2
Halve the pumpkin lengthwise and place cut side up in a foil-lined shallow baking dish.
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3
Cover with more foil.
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4
Bake for 45 to 50 minutes, or until easily pierced with a knife.
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5
This step can be done as much as a day ahead of time.
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6
When cool enough to handle, scoop out and discard the seeds and fibers.
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7
Peel and cut the flesh into large dice.
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8
Heat the oil in a soup pot.
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9
Add the onion and celery and saute over medium heat until golden.
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10
Add the pumpkin, apples, water with bouillon cube, and seasonings.
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11
Bring to a rapid simmer, then lower the heat.
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12
Cover and simmer gently for 20 to 25 minutes, or until the pumpkin and apple are completely tender.
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13
Transfer the solid ingredients to a food processor and puree completely, or leave it rather chunky.
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14
You can also puree just half of the solid ingredients for a more textured soup, if you prefer.
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15
Transfer back to the soup pot.
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16
Or insert an immersion blender into the soup pot and process to the desired consistency.
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17
Stir in enough rice milk to give the soup a slightly thick consistency.
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18
Stir in the optional creamer, then season with salt and pepper and remove from the heat.
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19
Serve at once, or allow the soup to stand off the heat for an hour or two.
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20
Taste to adjust the seasonings, then heat through before serving.
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21
Garnish each serving with a sprinkling of chopped nuts and parsley, if desired.
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22
Per serving:
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23
Calories: 172
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24
Total fat: 8g
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25
Protein: 4g
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26
Fiber: 5g
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27
Carbohydrate: 25g
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28
Cholesterol: 0mg
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29
Sodium: 60mg
