This vegan curried pumpkin soup is rich, creamy, and satisfying with it’s silky smooth texture.
While this isn’t something that I thought about making I’m so glad that the recipe was shared with me. I mentioned that I worked for a whole food supplement company here, and we have an unbelievable Nutritionist. I love going to her office to pick her brain.
During a recent chat I mentioned to her that I like to blog about food. I was trying to keep the blog on the down low, but of course I couldn’t help it, and ended up sending her a ton of pictures and links to posts. (I know… I’m a nerd) Anyway, Jayashree was so wonderful, and before I ran off to my side of the building I scored this recipe.
She had mentioned that she had made this for a Thanksgiving get together and that it was simple to do. I like simple!
Now I must tell you that she roasted her own pumpkins and used them for her soup. I on the other hand went to the grocery store and purchased a can of pumpkin puree. I’m sure mine didn’t even compare to hers, but I hope it was a close 2nd.
If you need another reason to whip up a pot of this soup then I have four for you.
- Pumpkin is high In potassium and fiber.
- Curry is a great source of antioxidants and anti-inflammatory properties since it is a mix of turmeric, cumin, ginger, chili powder, and other spices.
- Fresh ginger was added which compliments the pumpkin nicely, but ginger is also a powerful anti-inflammatory.
- We used almond milk instead of dairy, so this is low in fat, gluten free, and vegan.
So if nothing else it’s great for you health, but really it’s delicious and beautiful. It’s a great soup for this winter during the cold and flu season, and warms you from the inside out.
Curried Pumpkin Soup
- Cooking spray or 1 teaspoon of cooking oil
- 1/2 medium onion chopped
- 1 clove garlic (small)
- 1/2 teaspoon of coriander
- 1-inch piece fresh ginger, sliced
- 1 teaspoon curry powder
- 1/2 teaspoon cumin
- 1 15oz can pumpkin puree
- 2 1/2 cups unsweetened almond milk
- garnish: pumpkin seeds, green onions, yogurt
- Salt to taste
- Step 1 In a medium skillet spray cooking oil or add 1 teaspoon of cooking oil and cook onion, garlic, and ginger until soft over medium heat. Add spices and cook for another 30 seconds until fragrant. Stir in almond milk and bring to a simmer.
- Step 2 Carefully add the onion and almond milk into a blender. Add pumpkin, and blend until smooth.
- Step 3 Season with salt to taste and garnish with green onions, yogurt, or roasted pumpkin seeds.
- Step 4 Enjoy!