Vegan Pumpkin-Curry Soup
I’ve been working on my food photography lately. And I think I’ve improved! If you follow me on Instagram, you can compare my “early” work to those taken recently. What do you think? 😉 The key, in my opinion, is lighting. The pictures I take in daylight are so much better. Or making sure I have plenty of lights surrounding the photo shoot area if I have to take photos at night. This photo shoot I did in the morning, so I think it came out better!
It’s all about Fall in my household right now. Pumpkins are everywhere and that includes many of the recipes I’m creating in the kitchen as well! I even stirred pumpkin puree into my coffee this morning. Is that going a bit overboard? I think not. This vegan and gluten free Pumpkin Curry Soup comes together in no time. I made it, photographed it, and ate it in less than an hour. I even roasted the pumpkin seeds in that time too! That time frame does not include clean up though. My kitchen is still a mess! Stir a drizzle of Kite Hill’s plain Greek yogurt into it for extra creaminess (or just to make it look pretty).
Coconut Curry Pumpkin Soup
2 T olive oil
1 large onion, diced
4 cloves of garlic, minced
2 ½ cups vegetable stock (you absolutely could use chicken broth instead if you don’t want it to be vegan)
1 T curry powder
1 tsp cumin
1 tsp salt
2 tsp tapioca starch (or whatever thickener you’d like)
1 15-oz can of pumpkin
½ a can of coconut cream
*Top with dairy free sour cream and roasted pumpkin seeds
- Heat oil in large saucepan.
- Add onions and garlic and fry till onions are translucent, about 5-6 minutes.
- Add stock and spices to pan and boil, covered, for 15 minutes. Add starch and pumpkin to stock and continue cooking another 10 minutes.
- Add coconut cream to soup and heat. Serve immediately.
*This soup will freeze beautifully if desired!*