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vegan acorn squash & pumpkin vichyssoise (gfcf)

(1 rating)
BeggarsBanquetFoodie avatar
Recipe by
Victoria Meyers
@BeggarsBanquetFoodie
Hot Springs National Park, AR

or Green Pumpkin Soup :) "This is a delicious creamy Vegan Vichyssoise. According to Wikipedia "Vichyssoise (vish·e·swäz') is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold, but can also be eaten hot." I hope you enjoy this twist I put on it!"

►
(1 rating)
yield 8 -10
prep time 30 Min
cook time 55 Min

Ingredients For vegan acorn squash & pumpkin vichyssoise (gfcf)

  • 1/2 c
    coconut oil
  • 1/2 c
    thinly sliced leeks (whites only)
  • 1/2 c
    thinly sliced sweet white onion
  • 1/2
    bag washed cut-up collard greens
  • 1
    acorn squash, seeded, peeled, & diced
  • 1 c
    cooked mashed pumpkin
  • 6
    medium potatoes peeled & diced
  • 2
    cubes vegan gf bouillon
  • 1/2
    freshly grated nutmeg (1 tbsp ground)
  • 2 tsp
    cinnamon
  • 3 tsp
    himalayan sea salt (or to taste)
  • 3 Tbsp
    fresh ground pepper medley (black, white & red)
  • 1 tsp
    cayenne pepper (optional)
  • 1/2 c
    white cooking wine (optional)
  • fill with fresh spring water
  • 1 can
    coconut milk, unsweetened
  • chopped tomatoes and avocado (garnish)
  • you will need an electric stick mixer for best results, you can use a potato masher for chunkier soup

How To Make vegan acorn squash & pumpkin vichyssoise (gfcf)

  • 1
    Heat coconut oil in a 4 quart pot over medium heat.
  • 2
    Saute: Add sliced leeks, onions & collards and cook stirring gently until leeks and onions are translucent and collards are nicely wilted. Add acorn squash (if using uncooked pumpkin add here), and potatoes.
  • 3
    Add bouillon cubes and fill with fresh spring (or filtered) water. Add spices. Add pre-cooked (or canned) Pumpkin here. Raise temperature and heat to boiling.
  • 4
    When it boils lower the temp to prevent over-boil and cook about 20-30 minutes or until potatoes and squash are very fork tender, but don't overcook.
  • 5
    Add wine (if using) and remove from heat.
  • 6
    Using a hand stick-mixer, carefully puree hot soup in the pot, be very careful to avoid splashing yourself with hot soup! Pour in the coconut milk and stir just until mixed.
  • 7
    Serve hot or cold; delicious either way! Optional: Garnish with chopped tomatoes and avocado
  • 8
    A Note about Gluten and Casein Free Ingredients: Since my family began this diet, we have discovered that you always have to read the labels on the foods you buy. This week when shopping I may buy something that is clearly gfcf and next week when I look for the same item I will notice they have changed the ingredient list adding dry milk, or maltodextrin, or some other questionable ingredient. I find that it's best to stick to unprocessed foods whenever possible- make it from scratch. My son is on the autism spectrum, its not the end of the world if he gets a little gluten or casein, while it may ruin his day, it isn't life threatening. I always watch him for symptoms and note the offending food. Please keep this in mind while selecting your ingredients for my GFCF recipes. Happy Careful Shopping! :)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Vegan Acorn Squash & Pumpkin Vichyssoise (GFCF):

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