pumpkin curry soup {vegan, gf}

Celebrating the first day of Fall with one of my favorite soups:  creamy pumpkin curry. This recipe requires minimal ingredients and doesn't call for broth, making it much lower in sodium than the average soup. The secret is to blend the roasted pumpkin and veggies unti smooth, making the soup rich and creamy. I used a hand blender, but you could use an ordinary blender. This recipe would also be delicious with a can of light unsweetened coconut milk {sub for 1 cup water}. 
Note: If your soup comes out thinner than desired, cook on low and allow water to evaporate. ​

Yields approx. 10-12 servings


What you'll need:

One medium sized sugar pumpkin {or 4 cans puréed pumpkin}
2 onions 
1 medium sweet potato 
6-7 cups of water {or veggie broth if you prefer}
2 1/2 tsp curry powder 
1/2 tsp cumin
1/2 tsp garlic powder {or 2 cloves fresh garlic}
1 tsp turmeric powder 
1/4 tsp pink salt {to taste}
1/4 tsp black pepper
optional: 1/4 tsp cayenne 


What you'll need to do: 

1. Wash pumpkin and slice in half. Remove seeds {keep them for roasting!}.
2. Cut pumpkin in smaller {about 5-6 inches} pieces.
3. Chop 2 onions and 1 sweet potato. Place on a parchment covered baking sheet with chopped pumpkin. Top with salt and pepper.
4. Roast for approximately 35 minutes on 375 or until soft. 
5. After roasting, let cool. Remove the pumpkin and sweet potato skins with a knife. 
6. Place veggies in a large pot with about 6-7 cups water {depending on size of pumpkin}.
7. Boil until pumpkin and sweet potato fall apart, about 20-25 minutes. 
8. Use a hand blender to blend until smooth and creamy. If you don't have a hand blender, allow to cool slightly and then pour in blender batch by batch.
9. Add spices. Salt and pepper to taste. 

Top with toasted pumpkin seeds, roasted veggies, cayenne, or more black pepper. 

Stay cozy! x