Vegetarian Thanksgiving Recipes
Cream of Pumpkin Soup Topped with Curried Pecans
cream of pumpkin soup topped with curried pecans Bochkarev Photography/istock
A delightful crunch of nuts tops this sweet and spicy soup.
Recipe courtesy of the Quick-Fix Vegetarian cookbook by Robin Robertson.
1 tablespoon extra-virgin olive oil
1/4 cup chopped onion
2 tablespoons curry powder
1 (15-ounce) can pumpkin puree
2 cups vegetable broth
3 tablespoons pure maple syrup
Salt and freshly ground black pepper
1/4 cup pecan pieces
1 (14-ounce) can unsweetened coconut milk
1. Preheat the oven to 375° F. Heat the oil in a large pot over medium heat. Add the onion. Cover and cook until softened, 5 minutes. Stir in 1 tablespoon of the curry powder and the pumpkin puree, then whisk in the broth until smooth. Add 2 tablespoons of the maple syrup and season to taste with salt and pepper. Simmer for 10 minutes to allow flavors to develop, stirring occasionally.
2. While the soup is simmering, make the curried pecans. In a small bowl, combine the pecan pieces with the remaining maple syrup and toss to coat. Sprinkle with the remaining curry powder, tossing to coat. Place the pecans in a small baking dish and bake until toasted, about 10 minutes. Set aside to cool.
3. Meanwhile, use an immersion blender to puree the soup right in the pot. Otherwise, transfer the soup to a blender or food processor and puree until smooth. Stir back into the pot. Return the soup to the stove top, turning the heat to low. Whisk in the coconut milk, taste to adjust seasonings. Heat until hot, do not boil. Serve the soup garnished with the pecans.
Broccoli Rabe Bruschetta
One 1-pound round loaf crusty bread
1/4 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup olive oil
3 garlic cloves, crushed with side of chef's knife
2 bunches broccoli rabe (about 1 pound each), tough stems removed
3/4 teaspoon salt
1/4 teaspoon crushed red pepper
1. Preheat broiler if manufacturer directs. Cut four 3/4-inch-thick slices from center portion of bread; cut each slice crosswise in half. Reserve remaining bread for use another day.
2. Arrange bread slices on large cookie sheet. Place cookie sheet in broiler at closest position to source of heat. Broil bread 1 to 2 minutes until lightly toasted. Turn bread slices over; sprinkle with 1/4 cup Parmesan cheese. Broil bread slices 1 to 2 minutes until cheese melts and edges of bread slices are lightly toasted.
3. In 5-quart Dutch oven or saucepot over medium heat, in hot olive oil, cook garlic until lightly browned. Add broccoli rabe, salt, and crushed red pepper; cook over medium-high heat, stirring frequently, until broccoli rabe is tender, about 5 minutes. Discard garlic cloves if you like.
4. Arrange broccoli rabe on top of toasted bread slices (cheese-side up). Sprinkle bruschetta with remaining grated Parmesan cheese.
(based on individual servings)
Total Fat: 10 g
Saturated Fat: 2 g
Cholesterol: 4 mg
Sodium: 545 mg
Carbohydrates: 24 g
Fiber: 0 g
Protein: 7 g
Originally published in [Good Housekeeping]