Perfect Pumpkin Curry Soup With Garnish |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
The garnish is what makes this soup to die for. Don't skip it! I can't recall where I got this recipe from originally, but I adapted it in my vegan/vegetarian years to the recipe below. This can easily be prepared non-vegan style by using butter instead of margarine and half and half instead of soy creamer. If you're a vegan opposed to honey, try using agave nectar instead. Ingredients:
3 tablespoons margarine (or butter or olive oil, as your diet dictates) |
1 cup onion, finely chopped |
1 garlic clove, finely chopped |
1 teaspoon curry powder |
1/2 teaspoon salt |
1/4 teaspoon ground coriander |
1/8 teaspoon crushed red pepper flakes |
3 cups vegetable broth |
1 (15 ounce) can solid pack pumpkin |
1 cup soy coffee creamer |
1 apple, finely chopped |
1/4 red onion, finely chopped |
2 tablespoons lemon juice |
2 teaspoons honey (or agave nectar) |
1/8 teaspoon cinnamon |
1 teaspoon chili powder |
1/2 cup dried cranberries |
Directions:
1. Make garnish: Combine apple, red onion, lemon juice, honey, cinnamon, chile powder, and cranberries and refrigerate until cold.
2. Make soup: Melt margarine in a large saucepan or pot over medium-high heat.
3. Add onion and garlic and cook for 3-5 minutes or until tender.
4. Stir in curry powder, salt, coriander, and crushed red peppers and cook for 1 minute.
5. Add veggie stock and bring to a boil.
6. Reduce heat to low and cook, stirring occasionally, for 15-20 minutes.
7. Add pumpkin and soy creamer, then cook for 5 minutes.
8. Remove from heat and either use an immersion blender, regular blender, or food processor to blend until creamy.
9. Serve warm with a generous spoonful of garnish.
|
|