This week has been all about my affair with pumpkins. I’d rather eat them then carve them! Once I had the puree and seeds prepared, it was time to harness them for delicious eating enjoyment.
I scoured the internet for recipes for pumpkin soup, ultimately devising my own take on a pumpkin curry soup. This recipe is vegan and generally allergen-free. (Any kind of “milk” can be used depending on your tastes and needs.)
- 2.5 cups fresh pumpkin puree
- 2 cups vegetable broth
- 1 cup coconut milk
- 1 tbsp olive oil
- 1 yellow onion
- 2 cloves garlic
- 1 tbsp curry powder
- 1 tsp sea salt
- Additional salt and pepper to taste
- Pumpkin seeds for garnish
Half the pumpkin puree (around 2.5 cups) went into the Vitamix.
Meanwhile, I sautéed the diced garlic and onions in the olive oil, patiently allowing them to carmelize.
Time to stir in the curry powder and lightly toast it all before adding in the broth, coconut milk, salt and pepper. Bring it to a boil, then carefully pour it into the Vitamix.
Aw, yeah. Liquify THIS!
Pour into a bowl and garnish with some of those salted seeds. I may have licked my bowl clean…
Check out tomorrow’s installation: sautéed pumpkin and kale!