Add the broth pumpkin lemon juice curry powder sugar salt if desired and pepper. Cook onions in butter in a wide 6 quart heavy pot over moderately low heat stirring occasionally until softened 3 to 5 minutes. Puree the pumpkin and onion in a blender with the chicken stock. Warm yourself from the inside out with this easy pumpkin curry soup. Or chicken stock if you prefer.
This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. In a saucepan over medium heat saute onion in oil until tender. Which we will use as our base sauté for the soup. Bring to a boil. Stir in the flour and curry powder until blended.
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You ll love how quick and easy it is to make and you ll find this to be a new go to recipe. Seasoned with curry powder coriander red pepper flakes garlic and onion it s easy to make and can be a terrific starter or a small meal on its own. Or green or yellow curry paste whichever you have on hand. Thai curry pumpkin soup ingredients. In a large saucepan saute the mushrooms and onion in butter until tender.
Heat oil in large pot over medium high heat. Preheat oven to 375 degrees f 190 degrees c. Gradually add the broth. Peel and halve the onion. Arrange pumpkin seeds in a single layer on a baking sheet.
Toast in preheated oven for about 10 minutes or until seeds begin to brown. Mix the melted butter with the curry powder and brush over the cut sides of the pumpkin and onion. Toast in preheated oven for about 10 minutes or until seeds begin to brown. Heat oil in large pot over medium high heat. You ll love how quick and easy it is to make and you ll find this to be a new go to recipe.
Mix the melted butter with the curry powder and brush over the cut sides of the pumpkin and onion. I m not complaining even though. This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. Oil onion and garlic. Add the broth pumpkin lemon juice curry powder sugar salt if desired and pepper.
