Creamy Spiced Pumpkin Soup- Vegan
This delicious, rich and creamy pumpkin soup is sure to satisfy your soul!
Made from a beautiful and tasty blend of; sweet pumpkin, rich tomatoes, creamy coconut milk and kale. This vibrant soup is packed with earthy warm spices such as; cinnamon, cumin, curry and nutmeg. It's easy to make, super nutritious and will warm your heart. I can guarantee you, after you taste this soup, you will be making it over and over again!
See below for the recipe.
Creamy Pumpkin kale Soup
3 lb Raw, Peeled, Cubed Pumpkin
1 1/2 Cups Diced Onions
1/2 Cup Minced or Finely Chopped Piment0s
1 Tbl Coconut Oil
1 Tbl Minced or Finely Chopped Garlic
1 1/2 Cups Diced Tomatoes
1 Tbl Curry Powder
1 tsp Roasted Cumin (Geera)
1 Tbl Paprika
2 Tbl Fresh Chopped Parsley (or sub for 1 Tbl dried parsley)
1 1/2 tsp Onion Powder
1 1/2 tsp Garlic Powder
1 Tbl Salt (adjust to taste)
4 Cups Water
1-2 Cups Roughly Chopped Kale
1/2 Can Thick Coconut Milk
1/2 - 1 tsp Ground Cinnamon
Fresh Grated Nutmeg (approximately 1/2 tsp)
Place a deep pot on medium heat, then add the coconut oil.
When the oil is heated, toss in the onions, garlic, curry powder, cumin, paprika, parsley, salt, onion and garlic powder. Stir and sauté for a minute then add the diced tomatoes. stir to combine and allow to cook for 2 minutes. When the spices are fragrant, add the pumpkin and water. Stir to combine, cover the pot and allow to cook on medium heat for approximately 15 minutes until the pumpkin is tender.
Now, you can use an immersion blender to blend the soup or transfer to your blender and blend until smooth. If using a blender, pour the blended soup back into the pot, stir in the kale and coconut milk then finish with cinnamon and nutmeg.
Pour into serving bowls topped with toasted pumpkin seeds and a side of garlic bread.
Tasty Tip: If you find your pumpkin soup needs a bit more sweetness (this can depend on the type of pumpkin) simply add a sprinkle of brown sugar.