Vegan Pumpkin Coconut Curry Soup

Ingredients

3 cups fresh cooked and pureed pumpkin
(or 1 large can prepared pumpkin)
1 can coconut milk
1 onion
2 T olive oil
1 T red pepper flakes
4 T vegetable broth powder
2 T curry powder
6 cups water
1/4 cup garbanzo (or other) flour
sea salt to taste

Process

Saute onions in olive oil with ginger, red pepper, salt, and curry.  When soft and somewhat carmelized, add flour and stir until smooth.  Add vegetable broth powder and mix in. Slowly add water and bring to a boil, stirring frequently (it should start to thicken up).  Let simmer for 5-10 minutes.  Add pumpkin and stir smooth.  Let simmer slowly until about 5 minutes before you are ready to serve.  Add coconut milk and stir.

Serve with fresh bread.  Delicious and has a nice bite!

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3 Responses to Vegan Pumpkin Coconut Curry Soup

  1. Pingback: Vegan Comfort Food | elephant journal

  2. Darby says:

    The recipe does not indicate how much ginger to use. What is the measurement? Thank you.

    • Lorin says:

      Good question, Darby! According to my notes, I used 1.5 tsp of dried ginger. Fresh ginger would also be lovely and you might want to increase some. I’ll update the recipe asap.

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