Curried pumpkin soup

Yes, I am loving on pumpkins! We got some from an Echocollective box randomly a month ago and it's been very fruitful.  

Curried Pumpkin Soup

6 servings

1 onion

2 garlic cloves

2-3 TBS curry powder, adjust to your liking, start smaller

2 cups pureed pumpkin (find instructions to cook in this blog post here) or 1 can organic pumpkin (Farmers Market brand)

2 cups vegetable broth

1 tsp cumin powder

1/8 tsp nutmeg

1/4 tsp cinnamon powder

2 cups rice milk, soy milk, almond milk, coconut milk (whatever your "milk")

1 tsp dried parsley or 1 tsp dried oregano

1 TBS olive oil

1/2 TBS 

1 bay leaf

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In large pan cook onion with oil. Next add garlic. Then add spices.

 

 

 

 

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Add the bay leaf. Next add pumpkin & mix it well, then add stock.

 

 

 

 

 

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Bring this to a boil for approx. 2-5 minutes and then reduce to simmer. Add in the "milk" and simmer for another 10-20 minutes. Take out bay leaf. Make sure this is thickening, do not put a lid on the pot. 

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*If this is not thickening, use 1 TBS arrowroot (a healthy substitution for cornstarch) to 1/2 cup cold "milk" or water and add to the pot. This shouldn't throw off the liquid ratio because this is a thickener. 

 

 

Eat with a delicious piece of fresh bread from New Pi!!! Breads are wonderful special treats to have with a good soup once in a while. Make sure the ingredients are excellent before you pop it into your cart when shopping. 

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As you can see, it was  delicious!!!