PERFECT PUMPKIN CURRY SOUP WITH GARNISH
The garnish is what makes this soup to die for. Don't skip it! I can't recall where I got this recipe from originally, but I adapted it in my vegan/vegetarian years to the recipe below. This can easily be prepared non-vegan style by using butter instead of margarine and half and half instead of soy creamer. If you're a vegan opposed to honey, try using agave nectar instead.
Provided by LadyNomad
Categories Pumpkin
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Make garnish: Combine apple, red onion, lemon juice, honey, cinnamon, chile powder, and cranberries and refrigerate until cold.
- Make soup: Melt margarine in a large saucepan or pot over medium-high heat.
- Add onion and garlic and cook for 3-5 minutes or until tender.
- Stir in curry powder, salt, coriander, and crushed red peppers and cook for 1 minute.
- Add veggie stock and bring to a boil.
- Reduce heat to low and cook, stirring occasionally, for 15-20 minutes.
- Add pumpkin and soy creamer, then cook for 5 minutes.
- Remove from heat and either use an immersion blender, regular blender, or food processor to blend until creamy.
- Serve warm with a generous spoonful of garnish.
Nutrition Facts : Calories 113, Fat 6, SaturatedFat 1.3, Sodium 270.5, Carbohydrate 15.8, Fiber 2.4, Sugar 7.9, Protein 1.4
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