Vegan Creamy Curried Pumpkin Soup
- 2 sugar pumpkins for roasting (pumpkins need to yield between 4 and 5 cups of roasted pumpkin)
- olive oil, salt and red pepper flakes for roasting
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves of garlic, minced
- 2 teaspoons yellow curry powder
- 4 cups roasted pumpkin flesh (from what we roasted above)
- 6 cups vegetable broth
- salt and pepper to taste
- sage leaves quick fried in oil and good olive oil for garnish
- 1 cup raw cashews (raw cashews are important because they’re more soft that the roasted variety)
- 1 cup water
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Cashews, raw (1 cup)
- Garlic (2 cloves)
- Pumpkin flesh, roasted (4 cups)
- Sage leaves quick (1)
- Sugar pumpkins (2)
- Yellow onion, medium (1)
- Canned Goods
Vegetable broth (6 cups)
- Cooking & Baking
- Curry powder, yellow (2 teaspoons)
- Olive oil (1)
- Olive oil (3 tablespoons)
- Salt and pepper (1)
- Drinks
- Water (1 cup)
Preparation
Read recipe preparation on joythebaker.com
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Recipe Stats
Published November 18, 2012 (3 months ago).
106 people saved this recipe.
