VEGAN PUMPKIN CURRY SOUP
Make and share this Vegan Pumpkin Curry Soup recipe from Food.com.
Provided by YogaLife
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan cook onion an d garlic in oil until translucent.
- Add curry powder and parsley and mix well. Add broth and pumpkin and mix well.
- Bring to a boil and reduce to simmer.
- Add soy or rice milk and simmer for 20 minutes.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 96.3, Fat 4.1, SaturatedFat 0.6, Sodium 47.4, Carbohydrate 12.1, Fiber 2.1, Sugar 2.5, Protein 4.8
CURRIED PUMPKIN SOUP (VEGAN OPTION)
This is a wonderful soup with a great flavor. It's reasonably healthy and great for chilly fall or winter weather. This is one my kids like too. Great simple meal served with bread that can be made in thirty minutes or less. Sometimes I use 1/2 whole milk in place of half and half to lighten it up. I personally love it before adding half and half (I'm not a dairy lover). This recipe is very similar and lighter: http://www.food.com/recipe/pumpkin-soup-317826. Enjoy!!
Provided by Chef TanyaW
Categories Onions
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in butter until soft and beginning to brown.
- Add everything except chicken broth and half-and-half.
- Mix well.
- Add chicken broth and mix well.
- Bring to a boil, then simmer for 15 minutes.
- Remove from heat and stir in half-and-half.
Nutrition Facts : Calories 247.9, Fat 17.4, SaturatedFat 10.5, Cholesterol 48.8, Sodium 1231.8, Carbohydrate 16.6, Fiber 2, Sugar 6.3, Protein 7.7
CURRIED PUMPKIN SOUP
This is a very tasty soup that keeps up to 3 days in the fridge, and freezes well. When you ladle this soup into individual bowls, swirl a dollop of sour cream or yogurt into the soup.
Provided by Debbe Hallborg
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
- Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
- Puree soup in a food processor or a blender.
- Return soup to saucepan; reheat, covered, over low heat.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 22.6 g, Cholesterol 5.1 mg, Fat 3.4 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 696.5 mg, Sugar 13.9 g
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