Vegan Pumpkin Curry Soup

Submitted by YogaLife

"Delicious creamy soup great for a cold day."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 6

ingredients

• 1 large onion, diced
• 2 garlic cloves, chopped
• 1 tablespoon olive oil
• 15 ounces pumpkin
• 2 cups vegetable broth
• 2 cups soymilk (or ricemilk)
• 1 tablespoon curry powder
• 1 teaspoon dried parsley or 1 teaspoon oregano
• salt and pepper

directions

1. In a saucepan cook onion an d garlic in oil until translucent.
2. Add curry powder and parsley and mix well. Add broth and pumpkin and mix well.
3. Bring to a boil and reduce to simmer.
4. Add soy or rice milk and simmer for 20 minutes.
5. Season with salt and pepper to taste.

Reviews

[Chef floWer]

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

 

[maryandkevinaz]

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.

 

[chamiltoncbp]

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!