Creamy Pumpkin Curry Soup for Vegan Thanksgiving
Ingredients
- 1 big squash (or pumpkin)
- 1 can full-fat coconut milk
- 4 cups water (more if needed)
- 1 onion, chopped
- 4 cloves garlic
- 1 piece of ginger
- 1 tablespoon curry powder
- 1 tablespoon turmeric powder
- 2 teaspoons cayenne (or more)
- 1 teaspoon allspice (Indian style)
- Salt and pepper to taste
- 4 cups any dark greens (spinach, kale, etc.)
Preparation
Start by roasting your squash or pumpkin. Cut it into thick pieces. You can roast it with coconut/avocado oil or just with water. Place water under the parchment paper and cover with silicone baking mats. Roast at 400°F (200°C) for about 40 minutes. Remove the mats and leave it for an extra couple of minutes.
Once the squash or pumpkin is roasted, blend it until creamy with coconut milk, water, garlic, and ginger.
In a large pan, sauté the chopped onions until soft. Then add the pumpkin mixture, along with curry powder, turmeric powder, cayenne, allspice, salt, and pepper. Heat it up until it starts boiling.
Add the dark greens (spinach, kale, etc.) to the soup and cook until they wilt.
Serve the creamy pumpkin curry soup with sourdough bread or any grains like buckwheat groats.
