Best Pumpkin Curry Soup With Vegan Option Recipes

Simple Curry Pumpkin Soup image

Provided by Ree Drummond : Food Network

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 18

3 tablespoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
2 tablespoons minced ginger
1 mounded tablespoon curry powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
Two 15-ounce cans pumpkin puree
3 cups vegetable stock
1 cup coconut milk
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1 cup roasted pumpkin seeds
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tablespoon olive oil
Pinch of turmeric
Pinch of kosher salt

Steps:

Heat the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the onion, garlic and ginger and stir. Add the curry powder, salt and pepper and cook, stirring, until the vegetables begin to soften, 2 to 3 minutes.
Add the pumpkin puree, vegetable stock, coconut milk, brown sugar and cinnamon. Stirring, bring to a simmer and cook for 5 minutes, allowing all the flavors to come together.
Meanwhile, mix the pumpkin seeds, cilantro, parsley, olive oil, turmeric and salt together in a small bowl.
Serve the soup in bowls and garnish with the herby pumpkin seed topping.

Vegan Pumpkin Curry Soup image

Provided by YogaLife

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 large onion, diced
2 garlic cloves, chopped
1 tablespoon olive oil
15 ounces pumpkin
2 cups vegetable broth
2 cups soymilk (or ricemilk)
1 tablespoon curry powder
1 teaspoon dried parsley or 1 teaspoon oregano
salt and pepper