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Clean Living Eating Plant Based Foods

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Easy One Pot Meals Recipe: Pumpkin Curry Soup

April 7, 2014 By Colleen 8 Comments

I'd love it if you'd share this post:

I don’t know about you but I love Pumpkin anytime of the year and I love Curry just as much.   I think using both in a fantastic soup called Pumpkin Curry Soup is a marriage made in heaven!

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Pumpkin Curry Soup

My daughter-in-law, Becky,  is a fantastic cook and is sharing some of her recipes so you will get some easy, kid friendly recipes this year!   This Pumpkin Curry Soup, Becky modified from a recipe in A Taste of Home, It is gluten-free and dairy-free!

Pumpkin Curry Soup Recipe

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Easy One Pot Meals Recipe: Pumpkin Curry Soup

I don't know about you but I love Pumpkin anytime of the year and I love Curry just as much.   I think using both in a fantastic soup called Pumpkin Curry Soup is a marriage made in heaven!   
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Soup
Servings: 6 cups
Calories: 80kcal
Author: My Dairy-Free Gluten-Free Life

Ingredients

  • ½ pound fresh mushrooms sliced
  • ½ cup chopped onion
  • 2 tbsp coconut oil
  • 2 tbsp gluten free flour or cornstarch
  • 1 tsp curry powder or to taste
  • 3 cups vegetable broth
  • 1 can 15 ounces solid-pack pumpkin
  • 1 can coconut milk
  • 1 tbsp honey or agave
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp ground nutmeg
  • Sour cream and chives optional - You can use Better Than Sour Cream by Toffuti

Instructions

  • In a large saucepan, sauté the mushrooms and onions in coconut oil until tender. Stir in gluten free flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper, and nutmeg; heat through. Garnish individual servings with sour cream and chives if desired.

Notes

Nutritional values are based on one cup

Nutrition

Calories: 80kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Sodium: 666mg | Potassium: 139mg | Sugar: 5g | Vitamin A: 250IU | Vitamin C: 1.8mg | Calcium: 3mg | Iron: 0.4mg

 

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Colleen

Related

Filed Under: Soups & Stews, VEGAN SoupsStews Tagged With: Curry, Dairy-Free, Gluten-Free, Pumpkin, Soup

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Comments

  1. Giselle says

    September 24, 2015 at 4:48 am

    I’m so excited to try this! With fall being here this is going to be a great meal.

    Reply
  2. wktvahey says

    April 21, 2015 at 6:08 am

    My wife is sick. I wonder if the curry helps with colds and flus like chicken soup does.

    Reply
  3. Shannon says

    April 13, 2014 at 2:21 pm

    This sounds super yummy, thank you for sharing.

    Reply
  4. Rebecca Swenor says

    April 13, 2014 at 2:09 am

    This looks good and sounds good. I am going to have to try it. Thanks for recipe. 🙂

    Reply
  5. Barrie says

    April 13, 2014 at 1:16 am

    This sounds unique. I’ve never tried mushrooms with pumpkin soup.

    Reply
  6. lisa says

    April 11, 2014 at 5:37 pm

    I have never tried pumpkin soup before. It sounds interesting.

    Reply
  7. klsargent91 says

    April 7, 2014 at 2:19 am

    I might leave out the mushrooms, but everything else looks awesome! curry is definitely awesome and delicious!

    Reply

Trackbacks

  1. Dutch Oven Root Dish says:
    February 20, 2017 at 12:18 am

    […] is a clean root dish recipe which uses organic beef.  You could also make this recipe in a crockpot or slow cooker, instead of cooking it in a Dutch Oven on your stove top!  AND you could also […]

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