Today’s my Friday! I’m taking off work tomorrow for a road trip north for a friend’s wedding so I get to pretend today is Friday. Woo-hoo!
In light of yesterday’s post about eating with the seasons I have a tasty fall recipe to share. Isaac roasted a 12 lb pumpkin this past weekend for brewing pumpkin beer. Not only was I excited about having pumpkin beer on tap at our house in a few weeks but I was also excited to find out that he had a ton of leftover roasted pumpkin. I blended up what was left and made ended up with about 6 cups of pumpkin puree. I’ve been eating roasted pumpkin seeds, pumpkin pie overnight oats, pumpkin pie yogurt and recently made a curried pumpkin soup. Next up, pumpkin cornbread.
Vegan Curried Pumpkin Soup
Serves 6 / Print Recipe
This soup is inspired by Kath Eats’ Creamy Curry Butternut Soup. I had the soup last year at Kath and Matt’s house warming party and was amazed at how delicious it was. I’ve made the soup several times in the past, but this time I used the recipe as a guide and made a few changes – the base for this version is pumpkin instead of butternut squash and it’s vegan! The soup comes out tasting delightfully flavorful and creamy. Serve it with a side of greens and toasty bread for dipping and you’ll have a definite crowdpleaser.
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- 1 (15 oz) can Light Coconut Milk
- 2 (15 oz) cans cannellini beans (or other white bean – like great northern or navy), drained and rinsed
- 3 1/2 cups pumpkin puree or 2 (15 oz) cans
- 4 cups low sodium vegetable broth
- 1 Tablespoon curry powder
- 1/2 T garam masala
- 1/2 Tablespoon sea salt
- 1 1/2 teaspoons ground pepper
- In a skillet, cook onion and garlic in oil until translucent.
- Place onion and garlic along with all other ingredients into a crock pot. Stir to combine.
- Cook soup on low for 4-6 hours.
- Use an immersion blender to blend until the soup is smooth and serve.
I love cooking soup in the crock pot because I can set it and forget it, but if you don’t have a crock pot or 4-6 hours of time to wait for dinner- no worries. This soup can be cooked on the stove top as well. Just cook the onions and garlic in a large pot, add all remaining ingredients into the pot. Bring the soup to a boil and then simmer for 20-30 minutes. Turn off heat, use a blender to blend the soup and serve. Also, the immersion blender (aff. link) makes blending the soup really easy, but if you don’t have one, you can also do small batches in a regular blender.
Okay friends, have a lovely
What’s your favorite pumpkin recipe?
PS – Did you watch Modern Family last night? We did and it was so funny, per the usual. It’s going to be a great season, but both Isaac and I want the old Lilly back. 🙂