Curried Pumpkin Soup Vegan Option Recipes

PUMPKIN CURRY SOUP (WITH VEGAN OPTION)

Pumpkin Curry Soup (with Vegan Option) image

Pumpkin puree, apples, onions, and warm, earthy spices are blended together to create a pot of creamy, delicious pumpkin love! This one is made with pumpkin puree, so you can enjoy it any time of year - not just fall.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 12

Ingredients

2 tablespoons butter (can substitute olive oil)
1/2 medium onion (diced (about 1 cup))
1 cup chopped celery (about 3-4 stalks)
1/2 large tart apple (like Granny Smith, peeled and chopped (about 3/4 cup))
2 teaspoons curry powder
2 1/2 cups vegetable broth
1 15-ounce can pure pumpkin puree (or about 1 1/2 cups)
1/4 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1 bay leaf
1/3 cup heavy cream (can substitute canned coconut milk)
2 tablespoons honey (can substitute pure maple syrup)

Steps:

Place a large pot over medium heat. Add the butter or oil. When melted (or hot), add the onion, celery, and apple. Saute at medium heat until onion is translucent and beginning to brown, about 10 minutes.
Add the curry powder and cook, stirring frequently, for another couple of minutes.
Enjoy how yummy your kitchen is smelling.
Add one cup of the vegetable broth. Remove from heat and let cool a bit until it's safe to handle. Puree until smooth by using either an immersion blender right in the pot or a blender. Add pumpkin and blend again until smooth. Return to the pot.
Add the remaining broth, salt, pepper, and the bay leaf.
Return to medium heat. Cook, stirring occasionally, until the soup returns to a boil. Reduce heat and simmer for 5-10 minutes, stirring frequently.
Add the honey (or pure maple syrup) and the heavy cream (or coconut milk). Bring back to a simmer and cook for another couple of minutes, stirring frequently.
Taste and add additional salt and pepper if desired. Serve.

CURRIED PUMPKIN SOUP

Curried Pumpkin Soup image

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

Ingredients

4 Macintosh apples - peeled, cored and chopped
1 tablespoon butter
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon curry powder
1 teaspoon ground cumin
1 (15 ounce) can pumpkin puree
4 cups chicken broth
1 cup water
1 teaspoon white sugar

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

VEGAN PUMPKIN CURRY SOUP

Vegan Pumpkin Curry Soup image

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

Ingredients

1 large onion, diced
2 garlic cloves, chopped
1 tablespoon olive oil
15 ounces pumpkin
2 cups vegetable broth
2 cups soymilk (or ricemilk)
1 tablespoon curry powder
1 teaspoon dried parsley or 1 teaspoon oregano
salt and pepper

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)

Curried Pumpkin Soup (Vegan Option) image

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

Ingredients

2 tablespoons butter (for vegan option, sub appropriate oil)
1 onion
2 cups cooked pumpkin (pureed or canned)
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
1 bay leaf
3 cups chicken broth (for Vegan option, use vegetable broth)
1 1/2 cups half-and-half (for Vegan option, use almond milk or skip altogether)

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

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