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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