2 Reviews

Wow! I made this recipe for a ZWT9 challenge to adapt a recipe to vegan, and chose this one because it seemed fairly simple to adapt. I made it vegan by using vegetable broth in place of the chicken broth, and replaced the sour cream with a greek garlic and potato sauce called skordalia which was leftover from Roasted Beets With Potato Garlic Sauce-Patzaria (awesome, BTW!). I only used 1/2 tsp cumin, and only 1 tsp of the oil to saute. The result was amazing. The soup is rich and creamy in spite of having virtually no fat other than a tiny bit of oil used to sauté the leek and garlic. When paired with the skordalia, it was a sensual delight. The soup is sweet and creamy, and the skordalia is tangy and garlicky. I kept taking bites with and without skordalia, not able to decide which was better. I came away knowing that this was the best of all worlds - I really CAN have my cake and eat it too! I will make this recipe again, both in it's original form and in it's new vegan adaptation. Thanks for posting!

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Jostlori July 17, 2013

Reviewed for ZWT9 Family Picks- an easy and delicious pumpkin soup. I used butternut pumpkin for this recipe- I think this is known as butternut squash in US.

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**Jubes** September 01, 2013
Spicy Greek Pumpkin Soup