RECIPE 1 minute
Curried Pumpkin Soup
Autumn harvest vegetables are ready at your local farmers market, and among the sweet potatoes and winter squash, you'll find the pumpkin. Rich in beta-carotene, which converts to vitamin A in the body, pumpkin has a multitude of uses beyond the traditional pumpkin pie. This delicious vegan soup (no dairy or animal products) will be a big hit at any autumn gathering.
- Prep Time:
- 10 min |
- Cook Time:
- 35 min
Serves eight. Enjoy with friends and family!
Ingredients
-
2 tablespoons margarine
1 onion, finely chopped
1 tablespoon curry powder
1 teaspoon cumin
1 lb pumpkin, peeled and diced
2 apples, peeled and chopped
4 cups vegetable broth
1 cup coconut milk
Directions
-
Melt margarine in a soup pot over medium heat. Add onion, curry powder, and cumin and stir for three minutes. Add pumpkin and apple, and cook until the pumpkin is soft, stirring occasionally.
-
Add broth and bring to a boil. Simmer for 15 minutes, then add coconut milk. Puree the soup in a blender and adjust seasoning with salt and pepper. Garnish with finely chopped cilantro.
© 2013 Omega Institute for Holistic Studies
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