Recipe of the Week! Butternut Squash Soup & Thai Pumpkin Soup With Peanut Butter Roasted Chickpeas
Butternut Squash Soup
Cooking Time: 20 Minutes
1 medium butternut squash (5-6 cups), cubed
1 cup vegetable broth
4 tablespoons tamari
1/4 cup coconut butter
1 1/2 teaspoons ground cumin
1/2 lime, juiced
1 medjool date, pitted
Peel, remove the seeds, and cube butternut squash, and steam for 6-8 minutes, or until completely soft when pierced with a fork.
Add butternut squash, vegetable broth, tamari, coconut butter, cumin, lime juice, and pitted date to a blender, and blend until completely smooth.
Pour into a bowl, and top with red pepper flakes, shredded coconut, and any other topping of choice.
I am a high-raw vegan educator, recipe creator and coach. I create quick, easy and extremely flavorful high-raw vegan recipes on and educate on a scientifically-supported whole food plant-based lifestyle. I went vegan to overcome PTSD and horrible digestion. Today, I spread my love for veganism and help others go vegan through a heart-centered and practical approach. For the animals, the planet, and our health.
Thai Pumpkin Soup With Peanut Butter Roasted Chickpeas
Calories: 289, Serves 4, Cooking Time: 30
1 pumpkin (eco size) in tern
34-ounces vegetable broth
1 onion, roughly chopped
1 clove of garlic, finely grated
1 slice of lemongrass, finely chopped
1 red chili, finely chopped
1 tablespoon lime juice
1 tablespoon ginger, finely chopped
1 teaspoon bumped cumin
1 teaspoon cracked coriander
Salt and pepper
Coconut oil for frying
For the Peanut Butter Roasted Chickpeas:
1 can of chickpeas, rinsed and drained
1 tablespoon peanut butter
1 tablespoon tamari
1 teaspoon coconut oil
For the Toppings:
Per Serving: Calories: 289 | Carbs: 53 g | Fat: 7 g | Protein: 11 g | Sodium: 556 mg | Sugar: 13 g
Gluten-free, vegetable-centric vegan recipes. Hi, I’m Maria, a 35-year-old vegan, plant-based veggie lover. I live in Copenhagen, Denmark and work full time on my blog Vanlose Blues. I create recipes with a deep passion for vegetables and because I just can't help my self. My recipes are all gluten-free, easy to make, full of flavor, and of course; vegetables.
Heat a large saucepan to medium heat, melt coconut oil, sprinkle onion and garlic for 3 minutes.Add all spices, turn it around and let it boil for 1 min.Add pumpkin, stir it around and let it fry for another 1 min.Pour the broth, bring the soup into the boil and simmer for 15 minutes.Heat a pan up to medium heat, melt some coconut oil and raise the chickpeas for 5-7 minutes. Turn around in the way.Add tamari and peanut butter, turn it around until the peanut butter is advantageous and let it fry for another 5-7 minutes.Blend the soup evenly and creamy and taste it with lime juice and salt and pepper.Season soup in bowls and top it with coconut milk / soy yogurt, peanut butter roasted chickpeas, coriander and chili.
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