Follow me on Instagram, Facebook, and Pinterest and read more about me here. Vegan Creamy Curried Pumpkin Soup. Sarah, I have to say that your food photography is off the chart! Jump to Recipe Print Recipe Total Time: 45 mins. Vegan, Gluten Free. You’ll have a satisfying cozy meal ready in 15 minutes! Orange Bell Pepper: Yellow or red bell pepper work perfectly fine too! Look, I get it. Your email address will not be published. I live too often in the future, counting down the days before my kids gain a little more independence and I, autonomy. Each can has just around 2 cups of puree, so if you do decide to use homemade puree, you’ll need about 4 cups. Vegetable Stock: You only need 2 cups in this soup, but can use 1 or 2 more if you prefer a runner soup. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan. In a large pot or wok, heat 1 tablespoon oil over medium heat. What non-gluten something would. This looks so amazing thanks for sharing it. I loved the color too. Next add the canned pumpkin, coconut milk, spices, and give everything a stir to combine and loosen the mixture, cook for another 4-5 minutes. This luxurious, subtly-spiced Curried Coconut Pumpkin Soup recipe will warm you from the inside out. Woohoo! And as Pumpkin is one of those ingredients that is freshly available in Winters, this Thai Pumpkin Curry Soup is my go to Soup for weekday meals. I fall into it so entirely and absolutely that for this season in time I forget about all else and just experience. Full Fat Unsweetened Coconut Milk: The key to the ultra-creaminess! This site uses Akismet to reduce spam. You can use light coconut milk if you prefer. Thai Red Curry Paste â This recipe for pumpkin soup calls for vegan Thai curry paste. Thank you for this delicious recipe, Sarah! Libby’s even has the term “superfood” right on the can! There are only 45 calories in 1/2 cup of canned pumpkin puree and it’s super low-carb! A savory flavor profile that goes well with pumpkin are the warming, fragrant spices you’d associate with curry. Add the ginger and garlic and stir for about a minute, then stir in the ⦠You just made my day. Add the cubed pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock. THIS SITE CONTAINS AFFILIATE LINKS © 2020 My Darling Vegan — All Rights Reserved. Finely chop the onion and the garlic. Home » Recipes » Vegan Gluten-Free Recipes » Vegan Pumpkin Curry Soup, by Sarah McMinn / Posted: October 27, 2014 / Updated: August 22, 2020 / Disclosure: This post may contain affiliate links. Add vegetable broth. Meanwhile combine all the ingredients for the cashew creme in a, Once the soup has cooled, blend in a food processor or blender until smooth (you may need to do this in two batches). Cumin: I love the flavor of cumin. Made with coconut milk for a luscious texture and perfect over rice, this meal is ready in 30 minutes! The aromatic spices inside and creamy canned coconut milk send the warm Fall flavors completely over the top. However, I love curry when I eat out, and recently wondered why I hadnât attempted to make it at ⦠Stir in the onions and ⦠Excited to try this. it has seeds), regardless. Subtle and delicious! Then it hits me. âââââââââââââââ-, Filed Under: Main Dish, Side Dish, Soup Tagged With: Allergy-Free, Appetizer, Asian, Blender, Coconut Milk, Corn-Free, Curry, Dairy-Free, Dinner, Easy, Egg-Free, Entree, Freezer-Friendly, Gluten-Free, Grain-Free, Keto, Kid-Friendly, Lunch, Main Dish, Nut-Free, Paleo, Peanut-Free, Pumpkin, Seasonal, Sesame-Free, Side Dish, Soup, Soy-Free, Sugar-Free, Vegan, Vegetables, Vegetarian. This looks delicious. Ingredients 1 tablespoon olive oil 1 medium onion, finely diced 1 garlic clove, minced 2 (15 oz) cans pumpkin puree 1 (13 oz) can coconut milk 1 cup vegetable stock 1 tsp curry powder 1/2 tsp salt 1/2 tsp black pepper 1/2 teaspoon smoked paprika 1/2 teaspoon garam masala pinch of cayenne pepper Notify me of follow-up comments by email. This easy pumpkin soup recipe is gluten-free, paleo, dairy-free, low-carb, and keto-friendly. Add the garlic, ginger, lemongrass and curry paste and cook ⦠Top with desired toppings such as chopped scallions or a dollop of dairy-free yogurt. This recipe does require a high speed blender in order to achieve the optimal consistency. This is all I know. Dreamy, creamy, pumpkin dreams! And I think through this I have figured out why I love Fall so incredibly much. So this soup is a lovely alternative and honestly tastes like the real deal. This vegan Pumpkin Curry Soup is unbelievably creamy and rich made with fresh autumnal vegetables and fresh cashew cream. Iâm back with one more pumpkin recipe! It is naturally vegetarian, vegan, Whole30-compliant, paleo, and gluten-free. ★☆ Hello. Instructions. A veggieful soup is a perfect way to get your family to eat their vegetables! I do have to admit I like more spice then what was given above, so I tweaked a little, but what MADE this soup was the pumpkin seeds A+ there. Add diced pumpkin, cauliflower, lentils, vegetable broth and water to the pot. Salt and Pepper: Salt is essential to help enhance the natural pumpkin flavors. Bring to a boil then reduce heat, cover, and simmer for 20 ⦠Return the soup pot. Your email address will not be published. Add the onion and sauté for 5 minutes. This looks fabulous!! Not too spicy, not too mild, just right. Reduce the heat to low and simmer for approximately 20 minutes, covered. I too love Fall, Sarah, for all the reasons you mentioned. This vegan Pumpkin Lentil Curry ⦠Curry Powder: I used my favorite blend. When hot, add the onions and shallot, sauté for about five minutes until they start to get soft and translucent, about five minutes. I have quite a few home grown pumpkins that need using up. And maybe I will move on. I was thinking about that when I wrote this post – why does fall feel so much slower when holidays are so hectic? The coconut milk adds a slight natural sweetness with fruity notes, but it really helps mellow out the curry spices and tie everything together with the pumpkin! ⦠I was looking for a different way to make pumpkin soup and this is exactly what I was looking for. This Easy Vegan Creamy Curry Rice Soup is made in 1 pot, packed full of flavor, richness, dairy-free cashew cream and is full of curry flavor, hearty rice and fresh carrots. Preheat the oven to 350F. Very impressive. That’s great! Bring to a boil then reduce heat, cover, and simmer for 20 minutes or until vegetables are tender. I might have to try it. + What’s you’re favorite cold-weather soup? That’s why you’ve got to flavor it up! You can add a dollop of unsweetened non-dairy yogurt, some toasted pumpkin seeds, or other fresh herbs you have on hand! Bring to a boil and reduce to simmer. Need help meal planning? This site uses Akismet to reduce spam. Thanks so much Laura. Add minced garlic and ginger and sauté for another minute until fragrant. Your email address will not be published. A delicious fall dinner. I am a classically trained chef and professional photographer. Heat oil in a Dutch oven or large soup pot over medium high heat. Curried Pumpkin and Lentil Soup (Vegan) Oven-roasted vegetables, healthy red lentils and creamy coconut milk come together for the seasonâs coziest soup. Add the vegetable broth and stir to combine. Beautiful, Sorghum Salad with Roasted Kohlrabi, Apple, & Fennel, Roasted Broccolini with Lemon & Garlic Herb Sauce, Gluten-Free Maple Blondies (Vegan, Allergy-Free), Gluten-Free Pumpkin Donut Holes (Vegan, Allergy-Free), The Best Gluten-Free Vegan Pumpkin Pie (Allergy-Free), Gluten-Free Vegan Pie Crust (Easy All-Butter Dairy-Free Recipe), Vegan Curried Pumpkin Soup (Gluten-Free, Paleo), 25 Gift Ideas For Someone Living With Chronic Illness, Homemade Spaghetti O's (Allergy-Free, Gluten-Free, Vegan), 3-Ingredient Sesame Seed Crunch Candy (Gluten-Free). Too much time is spent wanting something more. Melt margarine and cook onion and garlic. Ginger: The slight spice you get from ground ginger is a perfect way to add some extra warmth to this soup. 3. The canned coconut milk adds mega creaminess and richness to the soup. I’m not sure if it’s because it’s cold, rainy, and dark so my activities are more limited, or if it’s just the silence that falls after the busy summer…whatever it is, it’s the best! I believe that’s stated in the post under storage and freezing instrauctions. Plus, is 100% vegan and ⦠I loved it that I could use canned milk. Place cooked onion and garlic along with all the other ingredients into your slow cooker. The thing about pumpkin though, is that it lacks flavor on its own. In the same day I am aching to return to the past – back to the days with cuddly infants who need nothing more than a mama’s touch. This recipe calls for 2 15-ounce cans of pumpkin puree. Add the vegetable stock and coconut milk. Then, I found your post! The kettle now whistles and in a minute I’m going to get up, pour myself a cup of tea, and watch the wind storm from the window while I let the leftover soup cool enough so I can put it away. So appetizing. Required fields are marked *, Rate this recipe 1 medium yellow onion, diced. Like I mentioned in the beginning, pumpkin puree on its own is rather bland. Stir again and it’s ready to serve. Stir to combine. This looks exactly what I would eat! Then, place the oil in a large pan and add in the garlic and shallots and saute them for 5 minutes, stirring often. Cook for 3-5 minutes, until onion begins to soften. I love pumpkin and curry. While the pumpkins are roasting, you can start your soup. This wonderful soup ⦠This soup uses nutmeg and cloves, along with mild curry powder, but steers clear of cinnamon and ginger in order to ⦠All is still. I’ll follow this recipe next time I make pumpkin soup, which will be really soon because we’re having some very cold days and nights and it’s definitely soup weather! Cook soup ⦠⦠Bring heat to medium low and add in ginge and curry, stir together for 1 minute. In a large pot, heat the oil over moderate heat. Required fields are marked *, I have read and accepted the Privacy Policy *. There’s no question about it – it’s Fall. I’ll be sitting in the room with my kids, watching them interact with the world while peeking at my phone in search of some sort of distraction. In a small bowl toss pumpkin seeds with oil and spices. Aromatic and savory with slight notes of natural sweetness; a simple pumpkin curry soup that’s beyond delicious and unbelievably easy to make! Puree the soup. Adding pumpkin puree adds some nice orange hue to this vegan pumpkin chickpea curry, makes it super creamy , and the sweetness from the pumpkin means that thereâs no need to add sugar to the sauce. I’ve recently learned that when I catch myself doing this, I can bring myself back to the present through taking a few deep breathes and intentionally listening, feeling, smelling, and touching. Super tasty and easy to make. Itâs healthy, happens to be gluten ⦠I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. If you give this recipe recipe a try, snap a photo and share it on Instagram. Very practical.This soup was creamy and delicious! Make sure to tag. Add the 2 cups of vegetable broth and stir to combine before turning off the heat. And there’s nothing like it that keeps me grounded in the present moment because I don’t want to miss even one creamy bite. It is made with canned pumpkin, coconut milk, coconut oil, onion, garlic, ginger, broth, and curry ⦠Pepper, salt and pepper in my refrigerator just waiting to be brought together we cozy... And no bell pepper a number of other flavours until vegetables are tender the flavor and creaminess all in!! Richness to the soup house smell incredibly good effective and way more efficient I! Have read and accepted the Privacy Policy * desired toppings such as chopped scallions green. 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