this recipe on a nifty little site called Plant Based on a Budget; I just chose to change things up a little. Also, I found that even though this recipe was considered a curry to be served over rice, I really found it to be more like soup because it was very liquidy. In addition, it is highly recommend you use fresh, roasted pumpkin for this recipe using a medium-sized pie pumpkin because the flavor is a thousand times better than the canned type. Also, if you're not down with tofu, feel free to use either more vegetables or a meat sub like seitan (okay, time for me to shut up; on to the recipe).
Creamy Pumpkin and Coconut Soup
serves about 6
small onion, diced
2 tablespoons olive oil
2 cups low sodium vegetable broth
1 14.5oz can full-fat coconut milk
1 1/2 cups pumpkin, mashed
2 teaspoons ground cumin
2 teaspoons curry powder
black pepper, to taste
1. In a soup pot, heat the olive oil over medium-high heat and cook the onion until translucent, about 5 minutes.
2. Add in the rest of the ingredients and stir. Cook on low for about 15 minutes and serve warm.
|A spoonful of fall.|
Nutrition Facts per Serving
Feel free to use light coconut milk if you want to make this soup even lighter. However, the full-fat coconut milk is what gives this soup its creaminess. Whatever floats your boat. ^_^
This soup is a great source of vitamin A, quercetin, and protein. Have a bowl of short-grain brown rice on the side for more fiber.
By the way, you guys want to know something quite sad? I probably won't have a Halloween this year because I'm literally going to be in class all night. *sad face* But I'll find time before bed to watch either a scary movie or the uber classic Hocus Pocus. Also (though I can't promise this), I'm going to try to get another post in before the 31st.
Toodles for now.