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This is the dairy-free, gluten-free and vegan curry soup you’ve been dreaming of. A blend of coconut milk, tender white beans and silky pumpkin makes a creamy substitute for the butter or yogurt that is usually added to creamy soups. The topping of fresh cilantro adds a mildly sweet touch and pulls everything together. This soup is perfect to serve alongside a sandwich or enjoy alone for a light meal.
Curried Pumpkin Soup
1 teaspoon extra-virgin olive oil
1 large Vidalia onion, chopped
1 garlic clove, minced
1 (15 ounce) can light coconut milk
2 (15 ounce) cans white beans, drained and rinsed
2 (15 ounce) cans pumpkin puree
4 cups vegetable broth
1 teaspoon curry powder
¼ teaspoon ground coriander
1 teaspoon sea salt
1 teaspoon freshly ground white pepper
2 tablespoons finely chopped fresh cilantro, for garnish
In a large skillet, cook onion and garlic in oil over low heat until onion is translucent, approximately 6-7 minutes.
Place onion mixture into a crock-pot. Add remaining ingredients; mix well to combine. Cook on low heat for 5 hours.
Using an immersion blender, blend soup until smooth. Serve warm; garnish with fresh cilantro.
Gluten-Free, Dairy-Free and Vegan
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