Vegan Pumpkin Curry Soup
"Delicious creamy soup great for a cold day."
photo by Chef floWer
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 large onion, diced
- 2 garlic cloves, chopped
- 14.79 ml olive oil
- 425.24 g pumpkin
- 473.18 ml vegetable broth
- 473.18 ml soymilk (or ricemilk)
- 14.79 ml curry powder
- 4.92 ml dried parsley or 4.92 ml oregano
- salt and pepper
directions
- In a saucepan cook onion an d garlic in oil until translucent.
- Add curry powder and parsley and mix well. Add broth and pumpkin and mix well.
- Bring to a boil and reduce to simmer.
- Add soy or rice milk and simmer for 20 minutes.
- Season with salt and pepper to taste.
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Reviews
-
Yum, we are having few cold and raining days the last few days so this was perfect for lunch. I doubled the recipe because I had a large pumpkin otherwise I kept to the recipe. The curry went really well with the soup and the soy milk made it really creamy. Served it with some toasted Turkish bread. Thank you YogaLife -
This is a great recipe. I can't believe I've never made soup with canned pumpkin before. It's so easy and makes a yummy soup. I didn't have any soy milk so I used a 15 oz can of lite coconut milk. I think really any milk would work. I didn't have any vegetable broth so I used 2 c. of water and 2 T. Knorr vegetable recipe mix. I'm so glad I tried this recipe. Thanks for posting it. -
I've made this for the last 2 years and it's awesome. The first year, I had no soy milk, but did have almond milk, and it was wonderful, so that's what I continue to use!
