Vegan Curry Pumpkin Soup recipe.

Sambamom

1 cup chopped onion
1 garlic clove, crushed
1/4 cup (1/2 stick) (vegan) butter)
1 tsp curry powder
1/2 tsp salt
1/2 tsp coriander
1/4 tsp crushed red pepper flakes
3 cups vegetable broth
1 (15-oz) can pumpkin
1 cup half-and-half (vegan full-fat coconut milk)

For garnish: toasted pumpkin seeds, chopped fresh chives, sour cream (use vegan sour cream)

Procedure:

1. Sauté onion and garlic in vegan butter in a saucepan until onion is tender. Stir in curry powder, salt, coriander, and red pepper flakes. Cook 1 minute, stirring occasionally.

2. Add broth and mix well. Bring to a gentle boil. Boil 15-20 minutes, stirring occasionally.

3. Stir in pumpkin and coconut milk. Cook 5 minutes, stirring occasionally.

4. Process soup in batches in a blender until creamy, or use immersion blender.

5. Ladle warm soup into bowls. Top each serving with a dollop of (vegan) sour cream and sprinkle with chives and pumpkin seeds.