Vegan Pumpkin Curry Soup Recipe
Recipe type: Soup
Serves: 8
  • 1 teaspoon extra virgin olive oil
  • 1 large, sweet Vidalia onion, chopped
  • 1 teaspoon minced garlic
  • 1 tablespoon curry powder *
  • 1 teaspoon thyme leaves
  • 1 teaspoon oregano
  • ½ cup soy milk
  • 35 oz pumpkin puree (may be canned or homemade)
  • 4 cups vegan broth
  • Salt & pepper to taste
  1. On a medium heat, cook the onion and garlic in the oil until translucent.
  2. Combine the pumpkin, broth, curry powder, thyme, oregano in a large pot and add the onion/garlic mixture
  3. Add salt and pepper to taste and bring to a rapid boil.
  4. Allow to cool
  5. Put in the blender to make the onions less chunky.
  6. Return to the pot, heat and add the milk.
Recipe by JAQUO Lifestyle Magazine at