Pumpkin is everywhere right now so I like to buy a few cans and use them in a variety of recipes. With the weather turning a little colder I decided to make a Curry Pumpkin Soup that is not only easy, but it’s good for you too! It’s a spicy and savory soup that goes well with a rustic bread. You can make this on the weekend and eat it throughout the day! Plus you can add in some veggies, even add rice or quinoa to make it even better.
Curry Pumpkin Soup
2018-11-08 13:01:31
Soup
- 1 15oz can pumpkin puree
- 1 15oz can coconut milk light
- 1 cup vegetable broth
- 4 cloves garlic (1.5 Tbsp. minced)
- 1 tbsp fresh ginger, minced
- 2 tbsp curry powder
- 2 tsp coconut oil
Cheesy Crumble
- ½ cup cashews
- 1 tbsp miso paste
- 2 tbsp nutritional yeast
- ½ tsp sea salt
- Cilantro, chopped
Instructions
- In a small saucepan, sauté the garlic and ginger with coconut oil for 2-3 minutes over medium heat.
- Add the vegetable broth, curry powder, pumpkin, and coconut milk.
- Stir the mixture and bring to a boil.
- Reduce the heat to low and cook for 5 minutes.
- Meanwhile, make the cheesy crumble.
- Add all topping ingredients to the food processor or high-speed blender.
- Mix well and create a crumbly texture for topping each soup bowl.
- Serve the soup warm with cheesy crumble and cilantro toppings.
Adapted from RESTORE
Adapted from RESTORE
Make Ahead Meals For Busy Moms https://makemealforbusymoms.com/
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