Curried Pumpkin Soup Recipe

bowl and pot of soup with bread

Ingredients

6-8 crimini mushrooms
2 carrots
1/2 onion
1 small fennel bulb and part of the green stalks
2 red bell peppers
3 Tbsp olive oil

4-5 red potatoes

2, 3# sugar pie pumpkins

3-5 Tbsp finely minced ginger root
3-5 garlic cloves

2 cans coconut cream
4-6 cups vegetable stock

Season to taste

curry powder
maple syrup
soy sauce/tamari
nutritional yeast
salt and pepper


Method

  1. Cut vegetables, except the potatoes along with one pumpkin, into 1/2-inch cubes. Toss with olive oil, salt and pepper. Roast at 425 degrees until the edges of the vegetables are golden brown and caramelized but not mushy.
  2. Cut the other pumpkin in half, remove seeds and place cut-side-down on an-oiled baking sheet. Bake at 400 degrees until soft.
  3. Cut the red potatoes into 1/2-inch cubes. Boil in lightly salted water until they can be pierced with a fork but are still a bit hard.
  4. Scoop out the soft cooked pumpkin. Blend with an immersion blender. Add two cans coconut cream.
  5. Place puréed pumpkin and coconut cream, remaining vegetables, garlic and ginger, and stock in a large soup pot. Heat to a gentle simmer.
  6. Season to taste.

Note: Substitute chicken stock in lieu of vegetable stock or coconut milk instead of coconut cream for a lighter soup.

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