Monday, January 7, 2008

Slightly Spicy Vegan Pumpkin Soup

This soup is a sweet and spicy yummy vegan pot-o-gold. If you like creamier soups puree the whole thing, if you like chunky soups omit the puree entirely. It is a great one to take to work as it stores nicely for about 4 days in the fridge. Mmmmm winter squash and curry!

Slightly Spicy Vegan Pumpkin Soup


2 Tbls. Olive Oil

1 Large Onion (slightly larger than fist sized) chopped

1 Large Red Potato (fist sized) chopped into 1” cubes- peeled or not

1 Large Sweet Potato (long as your hand) chopped into 1” cubes- peeled or not

1 cup of chopped carrots – about ½” pieces

3 cloves of garlic smashed and chopped (or use 3 frozen cubes)

30 oz ‘box’ of vegetable broth (you can also use Chicken Broth)

15oz can of pumpkin

2 Tbls. flour

2 tsp. of Curry Powder- you may want more or less- if you don’t really like spicy food start with 1 tsp (you can add more at the end)

½ tsp. of Cumin

½ tsp. of Nutmeg

¼ tsp. salt

¼ tsp pepper

In large pot saute onions in oil until translucent (about 3 minutes) add garlic and salt; sauté for another 2 minutes. Add flour, curry powder, cumin and nutmeg and sauté for another minute. Add broth, give it a good stir and bring to a boil. Add carrots and boil for about 4 or 5 minutes. Add pepper, potatoes, sweet potatoes and pumpkin. Bring to a boil, reduce heat to a simmer and cover to cook the veggies until done- somewhere between 15 and 20 minutes.
Take off the heat and allow soup to cool. Once cooled, puree about half the soup in a food processor or blender until smooth. Pour the puree back into the pot and re-heat. Mmmm vegan curried pumpkin soup. Tastes really great with Naan bread or a toasted English Muffin.


Jenn Maruska said...

Sounds yummy! I'm going to give this recipe a try : )

Christina said...

I agree; it does sound yummy! I'm printing it out right now.