Pumpkin Curry Soup

This oil-free pumpkin curry soup is simply delicious. Its creaminess comes from coconut milk, so it is naturally dairy-free. In addition, this plant-based soup is a great source of vitamin A.

Oil-Free Pumpkin Curry Soup

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• Author: Rae’s Assistant
• Total Time: 30 minutes
• Yield: 8 – 10 SERVINGS 1x

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Ingredients

Units USM Scale 1x2x3x

• 1 large yellow onion, diced + 1/2+ cup water
• 2 cloves of garlic, minced
• 2 15 ounce cans pumpkin puree
• 2 13.5 ounce can coconut milk (full fat)
• 2 cups water + vegetable bouillon
• 1 1/2 cups carrots, blended (+ 1/4 cup water)
• 1/4 teaspoon ground black pepper
• 1 teaspoon Himalayan salt
• 1 teaspoon turmeric powder
• 1 tablespoon curry powder

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Instructions

1. In a medium pot, heat 1/2+ cup water, garlic, and onion until water cooks off.
2. Pour in remaining 2 cups water and vegetable bouillon and bring to a boil.
3. Add chopped carrots and 1/4 cup water to the blender and blend carrots until nice and creamy (like applesauce).
4. Add pumpkin, coconut milk, and blended carrots and mix thoroughly until nice and creamy.
5. Add remaining ingredients and let simmer for 15 minutes.
6. Enjoy!

Notes

This delicious Artisan Garlic Loaf pairs greatly with this pumpkin vegan soup recipe.

• Prep Time: 10 Minutes
• Cook Time: 20 Minutes