fruit Creamy Pumpkin Soup
Recipe Type: Soups
Cuisine: Indian
Author:
Prep time:
Total time:
Serves: 6 – 8
Ingredients
- 1 medium onion, chopped
- 1 cup vegetarian chiken flavored stock or veggie stock
- 1 can (15 oz.) unseasoned solid pack pumpkin
- 3 cups plain (not vanilla) soymilk
- dash each – curry powder, nutmeg, white pepper
Instructions
- Lightly coat bottom of large saucepan with cooking oil. Saute onion till transparent – do not allow to brown.
- Add stock and simmer ’till onions are soft (approx. 5 minutes). Stir in pumpkin puree and 2 cups of the soymilk until blended (mixture will be thick).
- In small batches, puree mixture in blender till smooth (no more detectable chunks). Return puree to saucepan, stirring in remaining soymilk to reach desired consistency. Add seasoning to taste & heat through before serving.
- Great Fall soup recipe – very rich and satisfying. It’s also super quick to make and freezes very well. So yummy topped with herbed vegan croutons…. mmmmmmmm…..
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