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    You are in: Home / Recipes / Perfect Pumpkin Curry Soup With Garnish Recipe
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    Perfect Pumpkin Curry Soup With Garnish

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    LadyNomad's Note:

    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.

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    Units: US | Metric


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

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    Ratings & Reviews:


    Nutritional Facts for Perfect Pumpkin Curry Soup With Garnish

    Serving Size: 1 (157 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 113.0
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 270.5 mg
    Total Carbohydrate 15.7 g
    Dietary Fiber 2.3 g
    Sugars 7.8 g
    Protein 1.4 g

    The following items or measurements are not included:

    vegetable broth

    soy coffee creamer

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