Looks amazing!! This Thai Curried Pumpkin Soup recipe only takes about 20 minutes to make, it’s naturally vegan and gluten-free, and it is full of the best warm and cozy curry flavors. I’m really excited to bring home a pumpkin and I was wondering: what’s your FAVORITE recipe to make? Perhaps using real pumpkin instead of cans will give it even a more natural and tasty flavor . A delicious, velvety smooth curried pumpkin soup with coconut milk ideal for using up those Halloween pumpkin carvings. I’m so impressed that you roasted a pumpkin! I made puree and then used it for this recipe. What non-gluten something would. Today I want to share with you this creamy, utterly delicious comforting curry soup made with pumpkin and a few other ingredients. Pumpkin Curry Soup. Hello. It makes for a delicious lunch or dinner, and is a wonderful dish to meal prep and store in the fridge. That said, if you already have it made, you can measure the full soup by weight or volume and divide by six to get the serving size. Comforting and filling vegan curried pumpkin soup made with coconut milk and cannellini beans. Creamy, comforting, and perfect for fast fall dinners. Ahh yay, that makes me so happy to hear, Kristine! It is a one pot recipe which is vegan, gluten free, dairy free and comes together in under 20 minutes . This easy comforting 5 Ingredient Curry Peanut Pumpkin Soup is perfect for a weeknight meal or a road trip. . Heat oil in a skillet (or the base of your slow cooker if your slow cooker allows for sautéing) over medium-high heat. With the wind and rain blustering around outside our little house, we have found ourselves hunkering down. Reduce the … Its color comes from fresh herbs. And if you make enough, you can have it for dinner again, maybe even for lunch the next day! Instructions. Add broth and pumpkin and mix well. Bring the whole beautiful thing to a boil and then simmer until the pumpkin and squash are cooked through. Required fields are marked *, Rate this recipe It’s vegan too! Another awesome recipe.. this one sounds fantastic, too. Continue cooking for 5 minutes. 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). And I think through this I have figured out why I love Fall so incredibly much. I mean it’s totally crazy. I totally agree about lilly. Or different. Turn off heat, use a blender or immersion blender to blend the soup and serve warm. In honour of the first day of fall today, I bring you a cozy and warming Pumpkin Lentil Soup! Once oil is hot, add in onion, carrot and garlic. It’s super simple to make and it’s very filling! Per la ricetta in ITALIANO, clicca QUI!. This vegan Pumpkin Curry Soup is unbelievably creamy and rich made with fresh autumnal vegetables and fresh cashew cream. All is quiet. Make sure to tag. 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. Bring the soup to a boil and then simmer for 20-30 minutes. I’m so glad you loved this soup, Alison! Because ALL THE FALL FEELS! Keywords: vegan curried pumpkin soup, curried pumpkin soup, Tag @eatingbirdfood on Instagram and hashtag it #eatingbirdfood. That looks wonderful! Thanks so much Laura. Raise your hand if this cool weather is bringing you the most joy right now. Soup season is in full swing and we’ve been making this Curried Pumpkin & Lentil Soup more often than we can count. There's usually lemongrass and ginger, as well as green chili peppers. To make this easy pumpkin curry simply heat some coconut oil in a large pot and then add the garlic and onion and cook until the onion is translucent. I made it at home last night and it was by far one of the best soups I’ve ever tasted (and easy)! This Creamy Pumpkin Soup recipe is made with coconut milk and spices to create a warming & comforting meal with some fantastic Fall flavors! Ingredients. I think your the first person to try the recipe and I’m so glad you enjoyed it. And toasted pumpkin seeds after carving a jack o lantern. https://www.tasteofhome.com/recipes/best-curried-pumpkin-soup This will take about 20 minutes, and will make your house smell incredibly good. Add all remaining ingredients into the pot. Hey there, I’m Brittany, the creator of Eating Bird Food, holistic nutritionist, health coach and personal trainer. For this version I’m using pumpkin instead of butternut squash and coconut milk to make it dairy-free and vegan! Prep Time 5 minutes. 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. Which makes your curried pumpkin soup look amazing! 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 there’s no need to add sugar to the sauce. This is all I know. Add the broth and pumpkin, bring to a simmer, and cook uncovered for 20 … , Brittany, approximately how much in cups would you say a serving size is? 13.5 ounces coconut milk; 15 ounces pumpkin purée; 2 tablespoons Thai red curry paste; ¼ cup peanut butter; ¼ cup water; 2 teaspoons key lime juice; US Customary - Metric. The laughter of the kids as they chased each other in circles around the inside of the house still fills my heart as I write in the silent evening. Would love to know your thoughts! Curry! https://healthiersteps.com/recipe/jamaican-pumpkin-curry-with-butter-beans How to make vegan pumpkin lentil soup Add olive oil in a large pot and place over medium high heat. Thanks. Add garlic and ginger and cook for about 1 minute until fragrant. Slow Cooker: Heat oil in a skillet (or the base of your slow cooker if your slow cooker allows for sautéing) over medium-high heat. I made a easy pumpkin soup yesterday with black beans, pumpkin and chicken broth! Comforting and filling vegan curried pumpkin soup made with coconut milk and cannellini beans. Add vegetable broth. I live too often in the future, counting down the days before my kids gain a little more independence and I, autonomy. 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! So so so good. Next up, pumpkin cornbread. Flavor, silky texture, convenience, and health benefits, this easy recipe ticks all the boxes and makes a wonderful soup to serve with your favorite winter salads and even holiday entrées. Hello! The aromatic spices inside and creamy canned coconut milk send the warm Fall flavors completely over the top. Serve warm with toppings of choice. This calls for anticipation of Halloween as pumpkins will have become abundant! You can make the soup in your slow cooker or on the stovetop. I am going pumpkin patching with friends in a couple of weeks (for the first time EVER, for me anyway). And I’m looking for distraction from the only thing that is real – this very moment. Pumpkin and chickpea soup with a twist You’ll get the depth of flavour by roasting the vegetables first, that deeper flavour profile rather than just boiling them. Also, this recipe uses delicious homemade 2-ingredient coconut milk and pumpkin puree (but don't worry, you can also use store-bough, if you'd prefer!) DIRECTIONS In a saucepan cook onion an d garlic in oil until translucent. 110 ratings 4.6 out of 5 star rating. , You have SO many great pumpkin recipes! Today I want to share with you this creamy, utterly delicious comforting curry soup made with pumpkin and a few other ingredients. I did add about 3/4 cup of carrots to the saute stovetop. 77 ratings 4.1 out of 5 star rating. Heat olive oil over medium heat. Mix in the coconut milk and crushed red pepper and cook until warm. Heat oil in a deep skillet or large pot over medium-high heat. Easy and delicious. Jump to Recipe Print Recipe Total Time: 45 mins. Then, I found your post! Serve it with a side of greens and toasty bread for dipping and you’ll have a definite crowd pleaser. Just added it back in. Naturally vegan and gluten-free. I so appreciate it! Stir in half the cashew creme and season with salt and pepper. These seasonal dishes are full of flavour. I made this last night and it was amazing! We had it at her house and I’ve made the soup several times sense, because it’s so good! And here are just some of the reasons you will absolutely looooove this easy pumpkin soup recipe: This vegan pumpkin soup is a frugal meal that is oh-so satisfying. Jump to Recipe Print Recipe. Your email address will not be published. Change it up: Kabocha squash works instead of pumpkin, and I bet butternut squash would work well, too. Instructions Heat up the oil in a large saucepan Once hot, add the onion, ginger and garlic, and fry for around 10 minutes until soft Add the curry powder, cumin, turmeric, paprika and garam masala, and fry for a couple of minutes until fragrant Add the pumpkin, … Add diced pumpkin, cauliflower, lentils, vegetable broth and water to the pot. Yum Yum Yum I just made this soup today and it was sooooo good!!! ★☆. This easy vegan pumpkin soup cooks in a single pot and carries deep flavor notes of Thai curry, coconut, and peanut. you serve with this for a larger dinner? If you can’t find them navy beans also work. How To Prepare Pumpkin Curry S oup. Calories 328 kcal. I fall into it so entirely and absolutely that for this season in time I forget about all else and just experience. It’s naturally vegan and gluten-free, so it fits into a variety of dietary needs. , Wow! I have used it in a tofu and vegetable curry dish, in appetizers, in salad dressings, in curried … Add the onion and cook about 2 minutes, just until it starts to turn golden. Today I’m bringing you a Pumpkin Curry Soup that brings about all the warm, cozy, fall feels in a healthy, easy, and delicious way! So I tend to use more curry paste when using Thai Kitchen brand, or else the dish might turn out too bland. It gave the soup some texture. This veggie-packed vegan Thai green chickpea curry is a delicious way to bring more green to your plate. 2. I am not sure how to add the nutrition into my food tracking app because I don’t know how much 1/6 of the recipients is in measurements. For this recipe I used Thai Kitchen brand and it is both. 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. Cannellini beans are also called white kidney beans. Learn how your comment data is processed. This vegan Pumpkin Curry Soup is unbelievably creamy and rich made with fresh autumnal vegetables and fresh cashew cream. Thanks for making it and for coming back to leave a comment + star rating, Autumn. This velvety delight is the perfect soup to ease us into fall. I think traditional pumpkin pie is my favorite pumpkin recipe. Vegan . That soup sounds sooo delicious and PERFECT for fall!! 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