Vegan Pumpkin Curry Soup Recipe
This recipe was originally served at the BonBon Cafe in Lewiston, Maine. The recipe was published in the Sun Journal and was given by the cafe’s manager, Bonnie Loubier.
The original recipe was an old one, but Bonnie had added her own touches.
- 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
- On a medium heat, cook the onion and garlic in the oil until translucent.
- Combine the pumpkin, broth, curry powder, thyme, oregano in a large pot and add the onion/garlic mixture
- Add salt and pepper to taste and bring to a rapid boil.
- Allow to cool
- Put in the blender to make the onions less chunky.
- Return to the pot, heat and add the milk.
*Personally, I’m not fond of using commercial curry powder.
They vary so much and you can never be sure how long they have been on the shelves. I recommend making your own. This is from Madhur Jaffrey:
- 2 tablespoons whole coriander seeds
- 1 tablespoon whole cumin seeds
- 2 teaspoons black peppercorns
- 1 ½ whole brown mustard seeds
- 1 teaspoon whole fenugreek seeds
- 5 whole cloves
- 3 dried hot chilies, crumbled
- 1 ½ teaspoons ground turmeric
- Put a small cast iron frying pan on a medium heat
- When hot, add the coriander, cumin, peppercorns, mustard, fenugreek cloves and chilies
- Stir until you get mildly toasted aroma
- Add the turmeric and stir for ten seconds
- Turn onto a clean plate to cool
- Grind in a coffee grinder or, if you have it, a spice grinder
- Store in a clean jar away from heat and sunlight
- Makes 5 - 6 tablespoons