Then add the thyme and cayenne pepper and sauté until the onions are softened. I have to say I took the lazy way forward (or is it the clever way?) I like this warm, and the pepitas, peanuts, and parsley garnish add an interesting touch. I just mashed the pumpkin down with a spatula in the pot. This savory soup was inspired by my Vegan Tuscan Pumpkin Pasta Sauce. You can use pumpkin in a variety of waysâincluding pastas and soups. Makes an easy and healthy soup recipe for dinner, a side dish, or an appetizer. Healthy, satisfying and perfect for colder weather. Thick, creamy and yummy...and I love all the warm spices and coconut cream in this soup. Season with salt and pepper to taste and garnish with your favorite toppings. The creaminess depends upon whether there is coconut milk in the soup â¦ Turn the stove off, season and while warm add to a blender or use an immersion blender to blend the ingredients to a creamy consistency. I made this. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! For me, ending the day slurping on a big bowl of this thick and creamy vegan pumpkin curry soup is simply bliss-hoping you will feel the same after you give this recipe a try. This fragrant, creamy soup is a wonderful way to warm up during the holidays. â Pingback: Food Trend: Winter Soup Recipes | RecipeLionBlog. This dry roasting can result in a dish that tastes completely different to one with the same type and quantity of spices that have not been dry roasted! I especially love all things pumpkin but have never been a fan of sweet soups. Recipes like our Four-Bean & Pumpkin Chili and Gnocchi with Bacon & Creamy Pumpkin â¦ Then, place the oil in a large pan and add in the garlic and shallots and saute them for 5 minutes, stirring often. It is delicious. This entry was posted in Blog, Recipes and tagged gluten-free, oil-free, pumpkin, soup, vegan by Shelly Detken. This soup is savory with a little kick of maple just compliment the pumpkin, without being overly sweet. I love soup in the fall and winter. , I didn’t have any coconut cream so just left it out. I vary the amount of each spice I use depending on what I am cooking (or rather, I should say according to the smell of what I’m cooking). The key is to differentiate the two: The line that separates a savory pumpkin dish from one that tastes like the ubiquitous âpumpkin spiceâ can be a fine one. Please do us a favor and rate the recipe as well as this really helps us! And I have lots of tasty recipes that will be coming your way over the next couple months. All the fall flavors in one soup is awesome. I sure hope I’ve convinced you to enjoy cooking and dinning in more. Or, tag me at @savoryspin on Instagram, Facebook, or Pinterest to have your version of this recipe featured. 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