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VEGAN CURRIED PUMPKIN SOUP

VEGAN CURRIED PUMPKIN SOUP




Prep Time: 15 minutes  Cook Time: 4 hours  Total Time: 4 hours 15 minutes  Yield: 6 1x  Category: Lunch/Dinner  Method: Slow Cooker  Cuisine: American

Description

      Comforting and filling vegan curried pumpkin soup made with coconut milk and cannellini beans. The beans give this pumpkin soup a nice, thick texture and add a little protein! You can make the soup in your slow cooker or on the stovetop!

Ingredients


  • 1 large yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil
  • 2 (15oz) cans cannellini beans, drained and rinsed*
  • 2 (15 oz) cans pumpkin (or 3 1/2 cups pumpkin puree)
  • 1 (15 oz) can coconut milk (regular or light)
  • 4 cups low sodium vegetable broth
  • 1 Tablespoon curry powder
  • 1/2 Tablespoon garam masala
  • 1/2 Tablespoon sea salt
  • 1  teaspoon ground pepper
  • toppings: extra salt and pepper, roasted pumpkin seeds, coconut milk yogurt and fresh thyme


Instructions


  • To make in a slow cooker: Heat oil in a skillet (or the base of your slow cooker if your slow cooker allows for sautéing) over medium-high heat. Add onion and garlic and cook until translucent and fragrant.
  • Place cooked onion and garlic along with all the other ingredients into your slow cooker. Stir to combine. Cook soup on low for 4-6 hours. Use an immersion blender to blend until the soup is smooth. Serve warm.
  • To make on the stove top: cook the onions and garlic in a large pot, add all remaining ingredients into the pot. Bring the soup to a boil and then simmer for 20-30 minutes. Turn off heat, use a blender or immersion blender to blend the soup and serve warm.
  • Serve with toppings of choice.
  • Notes
  • Cannellini beans are also called white kidney beans. If you can’t find them navy beans also work.
  • If you don’t have an immersion blender you can blend the soup in a regular blender doing small batches at a time. Just be super careful as the soup will be hot and can splash out of the blender.
  • Inspired by Kath’s Creamy Curry Butternut Soup



Nutrition

Serving Size: 1/6 of recipeCalories: 236Sugar: 8gSodium: 990mgFat: 6gSaturated Fat: 4gCarbohydrates: 40gFiber: 14gProtein: 9gCholesterol: 0mg

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