Creamy Vegan Pumpkin Curry

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

Per la ricetta in ITALIANO, clicca QUI!

Today I want to share with you this creamy, utterly delicious comforting curry soup made with pumpkin and a few other ingredients. Super easy to make, this holistic recipe is perfect to warm up those cold winter nights.

It is also packed with nutrients, fibres, healthy fats and gut-friendly spices.

Ingredients:

for the creamy curry

  • 1/2 can full fat coconut milk
  • 1/2 cup water
  • 1/2 cup pumpkin puree (homemade by just roasting then blending pumpkin)
  • 1.5 tbsp curry paste or 1 tbsp curry powder
  • 1.5 tbsp soy sauce
  • 1/2 tbsp fresh ginger, minced

for the veggies

  • 1 tbsp coconut oil or ghee
  • 1/2 small onion, diced
  • 1 clove garlic, minced
  • 1 cup diced pumpkin
  • 1 small carrot, sliced
  • 1/2 head of broccoli
  • 1 small zucchini, sliced

Start off with getting all your veggies ready

In a saucepan combine all the ingredients for the curry sauce, bring to a simmer and let cook for 10 min.

In a larger saucepan heat up the coconut oil or ghee, sauté the onion, garlic and pumpkin for 3 to 5 min (until veggies starts to soften). Add the rest of the veggies and cook for 2 to 3 more minutes. Pour in the curry sauce, bring to a simmer and let cook until all veggies are ready.

Serve it with steamed rice.

Feel free to add some chickpeas, grilled tofu or tempeh, chicken for non vegan option.

If you make this recipe, tag me on IG @the_fit_mediterranean

Love

-Dani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.