About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Vampires’ Demise Roasted Garlic & Pumpkin Soup

You never know where the next great family recipe keeper will come from. I was flipping through the LCBO’s ‘Food & Drink’ magazine and found this halloween themed recipe. What a great soup! For those not living in Ontario, where the only place you can buy liquor is at a government controlled (& heavily taxed) store, the LCBO stands for the Liquor Control Board of Ontario. Maybe one day we will be like our neighbors (we say neighbours) south of the border and sell adult beverages in every 7-11 or corner store around, but until then we will continue to buy beer at the government Beer Store and liquor at the LCBO.
One good thing about the LCBO is their magazine. I have often found very good recipes andlast  Septembers was no exception.
I changed the recipe slightly to veganize it but for the most part it remained the same. The big difference was I omitted the 35% cream at the end. I was going to use silken soft tofu and almond milk but found after using the immersion blender, I didn’t need anything else. It was smooth and ‘creamy’ enough without anything else.
Give it a try.

Vampires’ Demise Roasted Garlic & Pumpkin Soup
Adapted from ‘Food & Drink’ Autumn 2011, pg 204

Roasted Garlic:
4 heads of garlic, tips sliced off
2 tbsp olive oil

Soup:
2 tbsp olive oil
3 medium onions, diced
3 medium carrots, peeled and coarsely diced
3 tbsp fresh ginger, peeled & finely diced
1/2 tsp chili powder
1 can (796 ml) pure pumpkin puree, not pie filling
3 medium yellow-flesh potatoes, peeled & cubed(1″)
2 tbsp fresh sage, chopped
8 cups vegetable stock
Freshly ground nutmeg
Sea salt and freshly ground black pepper to taste( the original recipe calls for white pepper but I don’t mind the tiny black dots in my soup and prefer the black pepper)

1.  Pre-heat oven to 350 degrees F.
2.  Place garlic heads on a large sheet of foil, drizzle with oil and wrap up tight.
3.  Place on center rack and bake for 1 hour and 15 minutes
4.  Remove garlic and let cool

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