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Perfect Pumpkin Curry Soup With Garnish

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“The garnish is what makes this soup to die for. Don't skip it! I can't recall where I got this recipe from originally, but I adapted it in my vegan/vegetarian years to the recipe below. This can easily be prepared non-vegan style by using butter instead of margarine and half and half instead of soy creamer. If you're a vegan opposed to honey, try using agave nectar instead.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Make garnish: Combine apple, red onion, lemon juice, honey, cinnamon, chile powder, and cranberries and refrigerate until cold.
  2. Make soup: Melt margarine in a large saucepan or pot over medium-high heat.
  3. Add onion and garlic and cook for 3-5 minutes or until tender.
  4. Stir in curry powder, salt, coriander, and crushed red peppers and cook for 1 minute.
  5. Add veggie stock and bring to a boil.
  6. Reduce heat to low and cook, stirring occasionally, for 15-20 minutes.
  7. Add pumpkin and soy creamer, then cook for 5 minutes.
  8. Remove from heat and either use an immersion blender, regular blender, or food processor to blend until creamy.
  9. Serve warm with a generous spoonful of garnish.

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