Ingredients
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1
-
2
-
1
-
15
-
2
-
2
-
1
-
1
-
-
-
-
-
-
-
Directions
Vegan Pumpkin Curry Soup, Delicious creamy soup great for a cold day , This is a great recipe I can’t believe I’ve never made soup with canned pumpkin before It’s so easy and makes a yummy soup I didn’t have any soy milk so used a 15 oz can of lite coconut milk I think really any milk would work I didn’t have any vegetable broth so used 2 c of water and 2 T Knorr vegetable recipe mix I’m so glad I tried this recipe Thanks for posting it , I’ve made this for the last 2 years and it’s awesome The first year, I had no soy milk, but did have almond milk, and it was wonderful, so that’s what I continue to use!
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Steps
|
1
Done
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In a Saucepan Cook Onion an D Garlic in Oil Until Translucent. |
|
2
Done
|
Add Curry Powder and Parsley and Mix Well. Add Broth and Pumpkin and Mix Well. |
|
3
Done
|
Bring to a Boil and Reduce to Simmer. |
|
4
Done
|
Add Soy or Rice Milk and Simmer For 20 Minutes. |
|
5
Done
|
Season With Salt and Pepper to Taste. |
