Monday, January 2, 2012

Coconut Curry Pumpkin Soup (Vegan)

This soup is thick and creamy, with a bit of spice from the curry powder (I used a yellow curry powder.)  A green curry paste would be phenomenal here, and you could use a different creamy liquid rather than my coconut suggestion.  Almond or cashew milk would be amazing, or just evaporated milk.  Maybe yogurt or sour cream?  Just be sure to not overcook the soup once you've added that last creamy ingredient, so it doesn't "break."  Or, for a simpler soup, omit the creamy part altogether- I love how forgiving veggie soups are.  This made good use of frozen pumpkin puree, roasted from this years' garden pumpkins.  We served this with lots of fresh bread, for dipping!


Coconut Curry Pumpkin Soup
Serves 8

4 cups pumpkin puree
8 cups water
2 heaping Tbsp curry powder
2 tsp salt
1 onion, sliced
5 cloves garlic, minced or grated
small knob of ginger, minced or grated
3 Tbsp oil

1 can coconut milk (can substitute cream, evaporated milk, other thick creamy liquid like a nut or hemp milk)

Heat oil in a soup pot over medium heat- add onions, garlic, and ginger.  Stir until fragrant and lightly cooked, 30 seconds to a minute.  Add water, and remaining ingredients (except coconut milk).  Heat to a simmer, and let cook 20-40 minutes until slightly reduced.  Remove from heat, puree with an immersion blender, and stir in 1 can coconut milk.