Puree the pumpkin and onion in a blender with the chicken stock. Oil onion and garlic. Add garlic and ginger and cook stirring 1 minute. Toast in preheated oven for about 10 minutes or until seeds begin to brown. Less than 30 minutes of simmer time later yes 30 minutes it is ready to serve.
This pumpkin soup is probably one of the easiest soups i have ever made. Or green or yellow curry paste whichever you have on hand. Add onion and cook until tender 4 to 5 minutes. Which we will use as our base sauté for the soup. This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream.
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Heat oil in large pot over medium high heat. Add the broth pumpkin lemon juice curry powder sugar salt if desired and pepper. Plus if you chop those onions finely enough you can skip pureeing the soup at the end as it should. Cut the pumpkin in half lengthwise and scoop out the seeds. Add curry powder and pumpkin pie spice.
Arrange pumpkin seeds in a single layer on a baking sheet. 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. Cook 10 minutes stirring occasionally until softened. Bring to a boil. Add garlic and ginger stirring until fragrant 1 minute.
In a large saucepan saute the mushrooms and onion in butter until tender. Add onions carrot and celery. Stir in the flour and curry powder until blended. In a large saucepan saute the mushrooms and onion in butter until tender. Arrange pumpkin seeds in a single layer on a baking sheet.
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Add onions carrot and celery. Puree the pumpkin and onion in a blender with the chicken stock.
