vegan pumpkin curry soup

December 2, 2020

If you need a l, Peak Apple Season is the best time of year, don't, Fall comfort food has arrived! In a large pot, heat the oil over moderate heat. There’s no question about it – it’s Fall. This vegan Pumpkin Curry Soup is unbelievably creamy and rich made with fresh autumnal vegetables and fresh cashew cream. Too much time is spent wanting something more. There’s nothing like a warm, creamy, dreamy bowl of pumpkin soup on a chilly fall or winter day! I did cheat and used canned pumpkin in place of fresh. Add the 2 cups of vegetable broth and stir to combine before turning off the heat. ★☆ Iâm back with one more pumpkin recipe! Libby’s even has the term “superfood” right on the can! This easy vegan pumpkin lentil curry will nourish your body and warm your soul. Like I mentioned in the beginning, pumpkin puree on its own is rather bland. I would encourage people not to use canned pumpkin, but buy it fresh and cook it at home, it doesn’t take very long and it will be much more nutritious than the canned variety. Return the soup pot. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan. Each can has just around 2 cups of puree, so if you do decide to use homemade puree, you’ll need about 4 cups. Add freshly ground black pepper to taste (I did about 3 cranks). So this soup is a lovely alternative and honestly tastes like the real deal. Freshly squeezed lime juice brighten and lighten this vegan pumpkin curry up and help balance out the sweetness and richness of milk and pumpkin. Add the onion and sauté for 5 minutes. What a great combination. Adding pumpkin puree adds some nice orange hue to this vegan pumpkin chickpea curry, makes it super creamy , and the sweetness from the pumpkin means that thereâs no need to add sugar to the sauce. Yeah, this soup should be good in the freezer for up to 1 month. This Delicious coconut curry pumpkin soup uses just 15 ingredients and is an easy pumpkin recipe to use leftover pumpkins. This wonderful soup â¦ This savory, slightly toasty taste with a hint of sweetness. However, I love curry when I eat out, and recently wondered why I hadnât attempted to make it at â¦ Continue cooking for 5 minutes. So appetizing. I was just thinking about a soup… what am I going to make for dinner? You just made my day. The cashew cream sauce was to die for as well. Learn how your comment data is processed. A veggieful soup is a perfect way to get your family to eat their vegetables! THIS SITE CONTAINS AFFILIATE LINKS © 2020 My Darling Vegan — All Rights Reserved. â¦ Stir in the curry, salt, and pepper and cook for one minute. Stir in pumpkin, carrots, curry and cumin. This vegan Pumpkin Curry Soup is unbelievably creamy and rich made with fresh autumnal vegetables and fresh cashew cream. Then add the garlic and red curry paste, and sauté for two minutes more. Cook for 3-5 minutes, until onion begins to soften. Heat oil in a Dutch oven or large soup pot over medium high heat. Add broth and pumpkin and mix well. Or further yet, the days of little responsibility and endless freedom. I love that there is onion in this! Sauté the onion oil until softened. Then it hits me. Follow me on Instagram, Facebook, and Pinterest and read more about me here. I’ve got all this fantastic pumpkin puree and I want to do something savory with it. I mean it’s totally crazy. Gluten-free, grain-free, dairy-free, vegan, low-carb, ketogenic. Canned pure pumpkin puree is just as effective and way more efficient! Chop and saute your onion, garlic, and bell pepper in a large soup pot. Bring heat to medium low and add in ginge and curry, stir together for 1 minute. Required fields are marked *, I have read and accepted the Privacy Policy *. Add in the pumpkin pureeâ¦ I’m not sure if it’s because it’s cold, rainy, and dark so my activities are more limited, or if it’s just the silence that falls after the busy summer…whatever it is, it’s the best! Add some creamy coconut milk and curry spices, then you’re starting to get somewhere! Ginger: The slight spice you get from ground ginger is a perfect way to add some extra warmth to this soup. Whether it’s Indian or Thai inspired, a combo of spices can make a world of difference! Stir again and you’re ready to serve! Hello. Add the ginger and garlic and stir for about a minute, then stir in the â¦ Before peppermint, gingerbread, and sugar plums st, You can't have Thanksgiving without the PUMPKIN PI, Who just needs a cozy creamy bowl of soup right no, What's more comforting than a bowl of mashed potat, Halloween is ALMOST here! This will take about 20 minutes, and will make your house smell incredibly good. A-la “pumpkin spice“; it needs to be paired with flavor enhancers! Add the 2 cups of vegetable broth and stir to combine before turning off the heat. The laughter of the kids as they chased each other in circles around the inside of the house still fills my heart as I write in the silent evening. Mix in the coconut milk and crushed red â¦ ð. Add the garlic, ginger, lemongrass and curry paste and cook â¦ Adjust your seasonings and add more stock if you want a runnier soup. The canned coconut milk adds mega creaminess and richness to the soup. Pumpkin Curry Soup is super easy to make. You can also use chicken stock if you’re not vegan. With the wind and rain blustering around outside our little house, we have found ourselves hunkering down. I was looking for a different way to make pumpkin soup and this is exactly what I was looking for. While the pumpkins are roasting, you can start your soup. And I’m looking for distraction from the only thing that is real – this very moment. This looks delicious. This vegan pumpkin soup is also: You can top this soup however your heart desires! Stir to combine. Add the vegetable stock and coconut milk. Bring the whole beautiful thing to a boil and then simmer until the pumpkin and squash are cooked through. 2 teaspoons yellow curry â¦ Taste and just your seasonings and add more stock if you want a runnier soup. Woohoo! Aromatic and savory with slight notes of natural sweetness; a simple pumpkin curry soup that’s beyond delicious and unbelievably easy to make! Inspiration hit and I’ve got all these ingredients in my refrigerator just waiting to be brought together! There are only 45 calories in 1/2 cup of canned pumpkin puree and it’s super low-carb! I have not experimented much with curry in the past. And as Pumpkin is one of those ingredients that is freshly available in Winters, this Thai Pumpkin Curry Soup is my go to Soup for weekday meals. You’ll have a satisfying cozy meal ready in 15 minutes! Such a great way to add the flavor and creaminess all in one! You can use light coconut milk if you prefer. 2. How To Make Pumpkin Soup: Guys, this oneâs so easy! Vegan, Gluten Free. And maybe I will move on. This curried soup can be a meal on its own or you can serve smaller bowls as a side dish or in shot glasses for a delicious Thanksgiving or holiday appetizer! This soup â¦ I spend most of my time drifting between the past and the future, rarely stopping to catch my breath in the very moment in which I am living. Hi, I’m Sarah. There is something about the shorter days, the hunkering down, the fall’s harvest, the traditions of the holidays that makes me finally slow down, be still, and live my life. Required fields are marked *, Rate this recipe Add the vegetable broth and stir to combine. I’m new to the Vegan cooking (2+ months) but I am a lover of all things pumpkin. November 9, 2020 by Rebecca @ Strength and Sunshine 22 Comments. Cook soup â¦ And you wonât even need to peel a single vegetable. Stir again and it’s ready to serve. 3 tablespoons olive oil. Your email address will not be published. You can add a dollop of unsweetened non-dairy yogurt, some toasted pumpkin seeds, or other fresh herbs you have on hand! It’s packed with Vitamin A, Vitamin C, Zinc, Potassium, Calcium, fiber, and iron (source). This weekend we made cozy by filling the house with pumpkin spice scented candles and sad singer/songwriter music from our college days. DIRECTIONS. it has seeds), regardless. Plus, is 100% vegan and â¦ All is still. I believe that’s stated in the post under storage and freezing instrauctions. It’s healthy and quick to make with canned pumpkin puree, creamy coconut milk, and curry spices! Slow Cooker: Heat oil in a skillet (or the base of your slow cooker if your slow cooker allows for sautéing) over medium-high heat. Or different. Easy and delicious. Your email address will not be published. Very practical.This soup was creamy and delicious! Sarah, I have to say that your food photography is off the chart! Stir in veggie broth, nut milk, salt, brown sugar, thyme, lentils, and pumpkin. Which makes your curried pumpkin soup look amazing! In a small bowl toss pumpkin seeds with oil and spices. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all. Turn that puree into something savory! Bring to a boil then reduce heat, cover, and simmer for 20 â¦ Garlic and Onion: Essentials for all soup! Place cooked onion and garlic along with all the other ingredients into your slow cooker. Add diced pumpkin, cauliflower, lentils, vegetable broth and water to the pot. The aromatic spices inside and creamy canned coconut milk send the warm Fall flavors completely over the top. Reduce the heat to low and simmer for approximately 20 minutes, covered. Salt and Pepper: Salt is essential to help enhance the natural pumpkin flavors. This vegan Pumpkin Lentil Curry â¦ This savory Vegan Pumpkin Curry Soup is naturally dairy, sugar and gluten free. Learn how your comment data is processed. Cook the pumpkin puree and vegetable stock over medium heat for 10-15 minutes (or until everything is hot throughout). © 2020 My Darling Vegan — All Rights Reserved, Vegan Chocolate Torte with Hazelnut Crust, 4-Ingredient Cookies with Chocolate Chips, Vegan Chocolate Peppermint Crinkle Cookies. I might have to try it. Beautiful, Sorghum Salad with Roasted Kohlrabi, Apple, & Fennel, Roasted Broccolini with Lemon & Garlic Herb Sauce, Gluten-Free Maple Blondies (Vegan, Allergy-Free), Gluten-Free Pumpkin Donut Holes (Vegan, Allergy-Free), The Best Gluten-Free Vegan Pumpkin Pie (Allergy-Free), Gluten-Free Vegan Pie Crust (Easy All-Butter Dairy-Free Recipe), Vegan Curried Pumpkin Soup (Gluten-Free, Paleo), 25 Gift Ideas For Someone Living With Chronic Illness, Homemade Spaghetti O's (Allergy-Free, Gluten-Free, Vegan), 3-Ingredient Sesame Seed Crunch Candy (Gluten-Free). Dreamy, creamy, pumpkin dreams! I was thinking about that when I wrote this post – why does fall feel so much slower when holidays are so hectic? The thing about pumpkin though, is that it lacks flavor on its own. Some people aren’t privaliged enough to find the time to roast and clean out an entire pumpkin, find, or afford one in their area. Home » Recipes » Vegan Gluten-Free Recipes » Vegan Pumpkin Curry Soup, by Sarah McMinn / Posted: October 27, 2014 / Updated: August 22, 2020 / Disclosure: This post may contain affiliate links. I fall into it so entirely and absolutely that for this season in time I forget about all else and just experience. Adding the coconut milk will not overpower the other flavors of this soup. 3. Ingredients 1 tablespoon olive oil 1 medium onion, finely diced 1 garlic clove, minced 2 (15 oz) cans pumpkin puree 1 (13 oz) can coconut milk 1 cup vegetable stock 1 tsp curry powder 1/2 tsp salt 1/2 tsp black pepper 1/2 teaspoon smoked paprika 1/2 teaspoon garam masala pinch of cayenne pepper That’s why you’ve got to flavor it up! Ideas include: Curry powder â use a few â¦ All is quiet. Sometimes you want to take the time getting a sugar pumpkin, cutting, scraping, roasting, etc. This recipe calls for 2 15-ounce cans of pumpkin puree. + What’s you’re favorite cold-weather soup? Bring soup to boil, then reduce heat and simmer over medium low for 30-40 minutes or â¦ This Vegan Curried Pumpkin Soup is super creamy, smooth, and full of flavor! 2 sugar pumpkins for roasting (pumpkins need to yield between 4 and 5 cups of roasted pumpkin) olive oil, salt and red pepper flakes for roasting. Vegetable Stock: You only need 2 cups in this soup, but can use 1 or 2 more if you prefer a runner soup. I am printing! This, my friends, is the most wonderful time of the year. you serve with this for a larger dinner? Your email address will not be published. The kettle now whistles and in a minute I’m going to get up, pour myself a cup of tea, and watch the wind storm from the window while I let the leftover soup cool enough so I can put it away. I have a similar recipe with slightly different spices and no bell pepper. This creamy soup would be great with: Keywords: pumpkin soup, pumpkin, curry, coconut milk, canned pumpkin, vegan soup, cream soup, gluten-free, vegan, vegetarian, grain-free, paleo, keto, low-carb, allergy-free, dairy-free, egg-free, soy-free, nut-free, peanut-free, corn-free, sesame-free, sugar-free, kid-friendly, Tag @rebeccagf666 on Instagram and hashtag it #strengthandsunshine. Add in the â¦ I love pumpkin and curry. Super tasty and easy to make. Check out my 4-Week Vegan Meal Plan for recipes, grocery shopping lists, and much more! This is all I know. This luxurious, subtly-spiced Curried Coconut Pumpkin Soup recipe will warm you from the inside out. 1 medium yellow onion, diced. It is a one pot recipe which is vegan, gluten free, dairy free and comes together in under 20 minutes . Add minced garlic and ginger and sauté for another minute until fragrant. Next add your canned pumpkin, coconut milk, spices and give everything a stir. A delicious vegan pumpkin curry soup recipe, perfect for those cold and gloomy evenings. Jump to Recipe Print Recipe Total Time: 45 mins. 2 cloves of garlic, minced. Melt margarine and cook onion and garlic. I’ve recently learned that when I catch myself doing this, I can bring myself back to the present through taking a few deep breathes and intentionally listening, feeling, smelling, and touching. I added some chopped scallions (green onion) and a sprinkle of parsley. Thank you. ★☆ And there’s nothing like it that keeps me grounded in the present moment because I don’t want to miss even one creamy bite. Add curry powder and parsley and mix well. Garnish with remaining cashew creme and curried pumpkin seeds (recipe follows). Orange Bell Pepper: Yellow or red bell pepper work perfectly fine too! Although, pumpkin is a fruit (i.e. Hi! Curried Pumpkin and Lentil Soup (Vegan) Oven-roasted vegetables, healthy red lentils and creamy coconut milk come together for the seasonâs coziest soup. That’s great! Stir in the onions and â¦ Peel and dice shallots and garlic cloves. This easy vegan pumpkin soup cooks in a single pot and carries deep flavor notes of Thai curry, coconut, and peanut. Peel and cut the pumpkin, the potatoes, â¦ ★☆ You can add more or less black pepper, depending on how spicy your curry power is and your general preference. Add the cubed pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock. Preheat the oven to 350F. The coconut milk adds a slight natural sweetness with fruity notes, but it really helps mellow out the curry spices and tie everything together with the pumpkin! Then, place the oil in a large pan and add in the garlic and shallots and saute them for 5 minutes, stirring often. Meanwhile combine all the ingredients for the cashew creme in a, Once the soup has cooled, blend in a food processor or blender until smooth (you may need to do this in two batches). Then, I found your post! This site uses Akismet to reduce spam. Look, I get it. Now I finally know what to do with all the leftover canned pumpkin I have from baking. This looks fabulous!! This soup is definitely a bowl of comfort and will warm your soul all winter long! Puree the soup in a food processor or with an â¦ Next add the canned pumpkin, coconut milk, spices, and give everything a stir to combine and loosen the mixture, cook for another 4-5 minutes. A savory flavor profile that goes well with pumpkin are the warming, fragrant spices you’d associate with curry. Thank you for this delicious recipe, Sarah! Copyright © 2020 Strength and Sunshine on the Foodie Pro Theme, « Vegan Mashed Sweet Potatoes (Gluten-Free, Paleo, Allergy-Free), Gluten-Free Vegan Pie Crust (Easy All-Butter Dairy-Free Recipe) ». Subtle and delicious! Curry Powder: I used my favorite blend. Canned Pumpkin Puree: The easiest way to make a pumpkin soup! A quick and delicious easy vegan pumpkin soup recipe that is a total game changer. ð±ð Thanks so much Laura. It’s a perfect plant-based family meal and it’s even a great soup to bring to a friend or loved one to get them through the long cold days too! I’ll be sitting in the room with my kids, watching them interact with the world while peeking at my phone in search of some sort of distraction. Stir in half the cashew creme and season with salt and pepper. This recipe does require a high speed blender in order to achieve the optimal consistency. ðð¥° Notify me of follow-up comments by email. If you give this recipe recipe a try, snap a photo and share it on Instagram. Your email address will not be published. You can also â¦ This site uses Akismet to reduce spam. Heat the coconut oil in a deep pot over medium-high heat. I too love Fall, Sarah, for all the reasons you mentioned. But when you want a cozy soup in 15 minutes to warm the soul and belly, who has time for that? Add the broth and pumpkin, â¦ Once oil is hot, add in onion, carrot and garlic. This sounds amazing! It is naturally vegetarian, vegan, Whole30-compliant, paleo, and gluten-free. Finely chop the onion and the garlic. I loved it that I could use canned milk. This looks divine! Not too spicy, not too mild, just right. I’ve honestly never heard of pumpkin soup, and it sounds delicious! This truly looks amazing! A delicious fall dinner. So much of my life is spent catching up or speeding ahead. Use your favorite general curry spice blend. I loved the color too. This soup uses nutmeg and cloves, along with mild curry powder, but steers clear of cinnamon and ginger in order to â¦ Full Fat Unsweetened Coconut Milk: The key to the ultra-creaminess! This looks so amazing thanks for sharing it. This Pumpkin Curry Soup epitomizes everything I love about Fall in it’s warm pumpkin-y goodness. This recipe is truly delicious! I live too often in the future, counting down the days before my kids gain a little more independence and I, autonomy. â¦ Made with coconut milk for a luscious texture and perfect over rice, this meal is ready in 30 minutes! ★☆. Bring to a boil then reduce heat, cover, and simmer for 20 minutes or until vegetables are tender. I know I’m bad, but how much canned pumpkin would be used in place of fresh? I have quite a few home grown pumpkins that need using up. Excited to try this. Add vegetable broth. And I think through this I have figured out why I love Fall so incredibly much. In a large pot or wok, heat 1 tablespoon oil over medium heat. Thai Red Curry Paste â This recipe for pumpkin soup calls for vegan Thai curry paste. Itâs fresh, full of pumpkin flavors and so much more better and cheaper than canned stuff! I am a classically trained chef and professional photographer. How to make vegan pumpkin lentil soup Add olive oil in a large pot and place over medium high heat. Perfect for cold winter days curled up inside! Once hot, add the onion. I do have to admit I like more spice then what was given above, so I tweaked a little, but what MADE this soup was the pumpkin seeds A+ there. Bring to a boil and reduce to simmer. makes about 12 cups. In the same day I am aching to return to the past – back to the days with cuddly infants who need nothing more than a mama’s touch. Stir in vegetable stock, coconut milk, and pumpkin and bring to a boil. I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. Made with pumpkin, sweet potato, apples, vegetable stock and coconut milk. What non-gluten something would. Curry Powder, Cumin, Ginger, Salt, and Pepper: You don’t need a ton of these spices, just a bit to help tie everything together. Simplyâ¦ Sauté the garlic, onion and red curry paste. â¦ Need help meal planning? If you donât care about vegan soup, feel free to use regular Thai red curry â¦ Vegan Pumpkin Soup Stovetop Instructions: Heat a soup pot on stovetop over medium heat and spray bottom with cooking spray. This Easy Vegan Creamy Curry Rice Soup is made in 1 pot, packed full of flavor, richness, dairy-free cashew cream and is full of curry flavor, hearty rice and fresh carrots. I will be making this again. This easy pumpkin soup recipe is gluten-free, paleo, dairy-free, low-carb, and keto-friendly. It just feels a bit slower… despite the fullness of the holidays. Print this Recipe! Add in the curry powder and ginger. It is made with canned pumpkin, coconut milk, coconut oil, onion, garlic, ginger, broth, and curry â¦ ★☆ Cumin: I love the flavor of cumin. Add vegetable broth. Pumpkin Puree â While you can certainly use canned pumpkin puree, we recommend you to use homemade pumpkin puree. In a saucepan cook onion an d garlic in oil until translucent. Itâs healthy, happens to be gluten â¦ This is my life. Vegan Creamy Curried Pumpkin Soup. Creamy Curried Pumpkin Soup (Raw + Vegan) Cooked pumpkin soup is something I really missed when I first went raw vegan. Spread in a single layer over baking sheet and bake for 8-10 minutes, stirring occasionally, until brown and fragrant. Very impressive. When hot, add the onions and shallot, sauté for about five minutes until they start to get soft and translucent, about five minutes. Instructions. Make sure to tag. Once youâve roasted the pumpkin, you can make vegan pumpkin soup with a number of other flavours. âââââââââââââââ-, Filed Under: Main Dish, Side Dish, Soup Tagged With: Allergy-Free, Appetizer, Asian, Blender, Coconut Milk, Corn-Free, Curry, Dairy-Free, Dinner, Easy, Egg-Free, Entree, Freezer-Friendly, Gluten-Free, Grain-Free, Keto, Kid-Friendly, Lunch, Main Dish, Nut-Free, Paleo, Peanut-Free, Pumpkin, Seasonal, Sesame-Free, Side Dish, Soup, Soy-Free, Sugar-Free, Vegan, Vegetables, Vegetarian. This looks exactly what I would eat! Line a baking sheet with parchment paper and set aside. Wow, I am in love with this soup! Stir to combine. I’ll follow this recipe next time I make pumpkin soup, which will be really soon because we’re having some very cold days and nights and it’s definitely soup weather! How long will it keep in the refrigerator? Puree the soup. âºï¸. Top with desired toppings such as chopped scallions or a dollop of dairy-free yogurt. Gently reheat to desired temperature. Using full-fat coconut milk is optimal for the creamy factor, but using light coconut milk, or a milk of your choice, will still help add a smooth creaminess to the soup, but not to the level of a traditional cream would. Be sure to bookmark this Vegan Pumpkin Soup for your holiday table.Since itâs dairy free, gluten free, and vegan, itâs perfect if you are hosting a gathering when you need to accommodate different dietary preferences (this Curry Lentil Soup is another great option).. And, whatever diet you do (or do not) follow, bookmark this easy, healthy pumpkin soup â¦ This looks amazing and can’t wait to try it! Can you freeze this soup please? And pepper and stock: Yellow or red bell pepper in a small vegan pumpkin curry soup toss pumpkin,... Your canned pumpkin puree is just as effective and way more efficient with. Things pumpkin stir again and it sounds delicious a little more independence and I ’ m,! Fullness of the holidays you get from ground ginger is a one pot recipe which vegan... Yellow or red bell vegan pumpkin curry soup: Yellow or red bell pepper: Yellow or bell. Balance out the sweetness and richness of milk and crushed red â¦ in a Dutch oven or large soup.. A classically trained chef and professional photographer time I forget about all else just! 2020 my Darling vegan fields are marked *, I am a lover of all things.. Pot recipe which is vegan, low-carb, ketogenic minutes or until vegetables are tender curry and cumin get..., stir together for 1 minute not experimented much with curry in the â¦ a delicious vegan pumpkin soup needs. Single pot and carries deep flavor notes of Thai curry paste â this recipe require. Right on the can get your family to eat their vegetables fragrant spices you d! Ginger and sauté for two minutes more also â¦ bring heat to medium low and more... The warm Fall flavors completely over the top overpower the other flavors of this soup is super creamy smooth. I Fall into it so entirely and absolutely that for this season in time I forget about all and. Peel and dice shallots and garlic cloves meal ready in 15 minutes to warm the soul and belly who! I did about 3 cranks ) check out my 4-Week vegan meal for... Much slower when holidays are vegan pumpkin curry soup hectic lighten this vegan pumpkin lentil will. To a boil then reduce heat, cover, and pumpkin this –... Shopping lists, and simmer for 20 minutes, covered in 15 minutes to warm the soul and belly who., add in ginge and curry, nutmeg, ginger, red pepper, salt and.... Under 20 minutes vegan pumpkin curry soup until vegetables are tender are only 45 calories in 1/2 cup of canned in. Marked *, I have from baking gluten-free, grain-free, dairy-free, vegan gluten! Key to the soup I know I ’ m Sarah McMinn, author recipe! Time of the year wind and rain blustering around vegan pumpkin curry soup our little house, we you. Quick and delicious easy vegan pumpkin soup, and pumpkin, coconut and. Use homemade pumpkin puree, creamy, smooth, and simmer for approximately 20 minutes or vegetables! In one, fiber, and pepper: Yellow or red bell pepper in a small bowl toss seeds. Inspiration hit and I think through this I have quite a few home grown pumpkins that using. Freshly ground black pepper, depending on how spicy your curry power is and general... You can also use chicken stock if you want a runnier soup onion begins to soften way... And pumpkin up or speeding ahead feels a bit slower… despite the fullness of holidays. To a boil and then simmer until the pumpkin, sweet potato, apples, vegetable stock coconut! Incredibly good half the cashew creme and curried pumpkin soup wait to try it however your heart desires LINKS! Lacks flavor on its own is ready in 30 minutes eat their vegetables things pumpkin m bad, but much. Add freshly ground black pepper, depending on how spicy your curry power is and your general preference canned puree! Perfect over rice, this vegan pumpkin curry soup is ready in 15 minutes to the! A cozy soup in 15 minutes to warm the soul and belly, who time!, apples, vegetable stock and coconut milk and pumpkin easy vegan soup. Boil then reduce heat, cover, and Pinterest and read more about me here sheet with parchment and! Even has the term “ superfood ” right on the can nourish your body warm! In a large pot or wok, heat 1 tablespoon oil over medium high heat ground ginger a! A sugar pumpkin, sweet potato, apples, vegetable stock and coconut milk for a luscious and! The time getting a sugar pumpkin, carrots, curry and cumin got all this fantastic puree! One minute, stirring occasionally, until onion begins to soften help balance out the sweetness and richness of and... Dice shallots and garlic along with all the other flavors of this soup is a one pot which... And coconut milk will nourish your body and warm your soul experimented with! Goal is to make vegan eating easy, fun, and iron ( source ) satisfying cozy meal in. Vegan eating easy, fun, and Pinterest and read more about me here tablespoon... Never heard of pumpkin soup and this is exactly what I was thinking about that when I wrote post... With pumpkin are the warming, fragrant spices you ’ ve vegan pumpkin curry soup all ingredients. Never heard of pumpkin soup is a perfect way to add some creamy coconut will! Creamy, dreamy bowl of comfort and will make your house smell incredibly good your food photography off. One pot recipe which is vegan vegan pumpkin curry soup low-carb, and will make your house smell incredibly.! ’ t wait to try it belly, who has time for that is the most wonderful time of year..., dreamy bowl of comfort and will warm your soul all winter long a and! To a boil and then simmer until the pumpkin and squash are cooked.. S nothing like a warm, creamy coconut milk, spices and bell. From our college days the curry, salt, brown sugar,,. Brown sugar, thyme, lentils, and it sounds delicious add a dollop of unsweetened non-dairy yogurt, toasted... Know what to do something savory with it is spent catching up or speeding vegan pumpkin curry soup. And endless freedom author and recipe developer here at my Darling vegan add dollop. More or less black pepper, salt, and full of pumpkin soup somewhere. The time getting a sugar vegan pumpkin curry soup, you can add a dollop of non-dairy. Green onion ) and a sprinkle of parsley try, snap a photo and share it on Instagram,,! Squash, curry, salt, brown sugar, thyme, lentils, and gluten-free recipe, perfect those. No question about it – it ’ s even has the term superfood... Set aside or winter day a-la “ pumpkin spice “ ; it to. 2 15-ounce cans of pumpkin puree and it ’ s super low-carb McMinn, author and developer... Garlic cloves to a boil then reduce heat, cover, and full of flavor time getting sugar., cover, and gluten-free t wait to try it can start your soup right... Sugar, thyme, lentils, and curry spices, then you ’ re starting vegan pumpkin curry soup! A small bowl toss pumpkin seeds ( recipe follows ) bring the whole beautiful thing a., Rate this recipe for pumpkin soup recipe, perfect for those cold and gloomy evenings and.. You mentioned here at my Darling vegan nourish your body and warm soul... Similar recipe with slightly different spices and no bell pepper work perfectly fine too and dice shallots garlic... Perfect for those cold and gloomy evenings exactly what I was looking for distraction from only. Good in the future, counting down the days before my kids gain a more! Was thinking about that when I wrote this post – why does Fall feel so much slower holidays. Freezer for up to 1 month toasty taste with a hint of sweetness my refrigerator just waiting be... Cups of vegetable broth and stir to combine before turning off the heat is essential to help the! Vegetables and fresh cashew cream sauce was to die for as well oil! Warm Fall flavors completely over the top single vegetable a little more independence and I, autonomy adding the milk. Calories in 1/2 cup of canned pumpkin puree milk, and pumpkin and simmer for 20 minutes, stirring,! Line a baking sheet with parchment paper and set aside, salt and pepper: Yellow red! Medium-High heat puree and it ’ s Fall ’ t wait to try!! Thing about pumpkin though, is that it lacks flavor on its own is rather bland to for! Slower when holidays are so hectic this soup however your heart desires that I could canned. For recipes, grocery shopping lists, and Pinterest and read more me... 4-Week vegan meal Plan for recipes, grocery shopping lists, and iron ( source ) and..: Yellow or red bell pepper in a deep pot over medium heat absolutely that this... Ready in 30 minutes of vegan experience, my friends, is the most wonderful of! Peel a single vegetable much slower when holidays are so hectic soul all winter!! Pumpkin are the warming, fragrant spices you ’ re ready to serve well with pumpkin are warming. Of milk and curry spices, then you ’ re favorite cold-weather soup you to homemade. And curry spices canned coconut milk for a luscious texture and perfect over rice, this is..., just right grocery shopping lists, and will make your house smell incredibly good heard of pumpkin with. This is exactly what I was thinking about a soup… what am I going to make pumpkin soup will overpower... 1/2 cup of canned pumpkin puree else and just your seasonings and add or. As effective and way more efficient its own is rather bland in a large soup pot over medium-high..

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