LuAnn's Curried Pumpkin Soup

Ingredients

Soup

• 3 cups chicken broth or vegetarian chicken-like broth, divided use
• 1 cup chopped onion
• 2 large cloves garlic, finely chopped
• 1 tablespoons curry powder
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground white pepper
• 1 (15 ounce) pure pumpkin puree
• 1 (13 to 14 ounce) can unsweetened coconut milk
• 2 tablespoons sweet soy sauce
• 1 to 2 tablespoons finely chopped fresh cilantro

Garnish (optional)

• Additional sweet soy sauce
• Fresh cilantro sprigs or additional finely chopped cilantro

Instructions

1. Sauté the onion and garlic in 1/4 cup of the chicken or chicken-like broth over medium heat until the vegetables are beginning to caramelize, stirring occasionally.
2. Stir in curry powder, cumin, salt and pepper, then continue cooking for another minute or two. Deglaze the pan with a little more of the broth, scraping the bottom of the pan to bring up any stuck on bits.
3. Whisk in the pumpkin puree and coconut milk; bring to a boil over medium-high heat, stirring constantly, then reduce heat to medium-low and cook gently for about 10 minutes, stirring occasionally.
4. Stir in the sweet soy sauce and fresh cilantro; continue cooking for about 5 minutes.
5. Serve soup while hot. If desired, garnish individual servings with a swirl of sweet soy sauce and a spring of fresh cilantro or a light sprinkling of additional finely chopped cilantro.

Attribution

Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes. Recipe inspired by ideas found at verybestbaking.com.