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
- 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.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/vegan-pumpkin-curry-soup-recipe/
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