Creamy Vegan Pumpkin Curry

Cozy, heartwarming, creamy vegan pumpkin curry soup perfect for cold winter nights.

Ingredients

1/2can

Full-Fat Coconut Milk

1/2cup

Water

1/2cup

Pumpkin Puréehomemade by just roasting then blending pumpkin

1 1/2Tbsp

Curry Pasteor 1 Tbsp Curry Powder

1 1/2Tbsp

Soy Sauce

1tsp

MincedFresh Ginger

1Tbsp

Coconut Oilor Ghee

1/2

SmallOnion, diced

1clove

Garlic, minced

1cup

DicedPumpkin

SmallCarrot, sliced

1/2head

Broccoli, chopped

SmallZucchini, sliced

Nutrition Per Serving

Calories

240

Fat

12.9 g

Protein

6.0 g

Carbs

28.6 g

Cooking Instructions

step 1

Start off with getting all your veggies ready

step 2

In a saucepan combine the Full-Fat Coconut Milk (1/2 can), Water (1/2 cup), Pumpkin Purée (1/2 cup), Curry Paste (1 1/2 Tbsp), Soy Sauce (1 1/2 Tbsp), and Fresh Ginger (1 tsp). Bring to a simmer and let it cook for 10 minutes.

step 3

In a larger saucepan heat up the Coconut Oil (1 Tbsp), sauté the Onion (1/2), Garlic (1 clove), and Pumpkin (1 cup) for 3 to 5 minutes until veggies start to soften.

step 4

Add the Carrot (1), Broccoli (1/2 head), and Zucchini (1) and cook for 2 to 3 more minutes.

step 5

Pour in the curry sauce, bring to a simmer and let cook until all veggies are ready.

step 6

Serve it with steamed rice.