LuAnn's Family Favorites Recipes
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
- 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.
- 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.
- 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.
- Stir in the sweet soy sauce and fresh cilantro; continue cooking for about 5 minutes.
- 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.