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 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Soup
Servings: 6cups
Calories: 80kcal
Author: My Dairy-Free Gluten-Free Life
Ingredients
½poundfresh mushroomssliced
½cupchopped onion
2tbspcoconut oil
2tbspgluten free flour or cornstarch
1tspcurry powderor to taste
3cupsvegetable broth
1can15 ounces solid-pack pumpkin
1can coconut milk
1tbsphoney or agave
½tspsalt
¼tsppepper
¼tspground nutmeg
Sour cream and chivesoptional - 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.