Ready for a warm and comforting pumpkin soup that tastes like autumn and smells divine? Try out this delicious recipe from “The 30 Minute Vegan.” This Curried Pumpkin Soup Recipe is the perfect soup for fall. Bring it to a potluck, make it as a side dish for Thanksgiving dinner or just make it for yourself and slowly sip on it and enjoy on a nice brisk and cold autumn day.
Curried Pumpkin Soup
4 cups vegetable stock or water
1 1/4 cups diced yellow onion
1/4 cup celery
1/2 teaspoon seeded and diced hot chile pepper
4 large garlic cloves
4 cups peeled, seeded, and chopped pumpkin (1/2 inch pieces)
2 to 3 teaspoons curry powder
1/2 teaspoon ground cumin, toasting optional
2 1/2 teaspoons sea salt, or to taste
1/4 teaspoon ground black pepper
1 teaspoon coconut nectar, agave nectar, or maple syrup
1 1/2 cups soy creamer or nondairy milk, such as coconut, soy, rice, or almond
2 teaspoons freshly squeezed lime juice
2 tablespoons finely chopped fresh cilantro
1. Place the vegetable stock in a 3-quart pot over high heat. Add all the remaining ingredients, except the soy creamer, lime juice, and cilantro, and cook until the pumpkin is just soft, about 15 minutes, stirring occasionally.
2. Add the soy creamer, carefully transfer to a blender, and blend until creamy.
3. Return the mixture to the pot, add the lime juice and cilantro, and cook for 5 minutes over medium-low heat, stirring occasionally.
Courtesy of Vegan Fusion. Find variations for this recipe as well as other creamy blended soups in The 30-Minute Vegan: Soup’s On!
