Curried Pumpkin Soup
Autumn harvest vegetables are ready at your local farmers market, and among the sweet potatoes and winter squash, you'll find the pumpkin. Rich in beta-carotene, which converts to vitamin A in the body, pumpkin has a multitude of uses beyond the traditional pumpkin pie. This delicious vegan soup (no dairy or animal products) will be a big hit at any autumn gathering.
2 tablespoons margarine
1 onion, finely chopped
1 tablespoon curry powder
1 teaspoon cumin
1 lb pumpkin, peeled and diced
2 apples, peeled and chopped
4 cups vegetable broth
1 cup coconut milk
Melt margarine in a soup pot over medium heat. Add onion, curry powder, and cumin and stir for three minutes. Add pumpkin and apple, and cook until the pumpkin is soft, stirring occasionally.
Add broth and bring to a boil. Simmer for 15 minutes, then add coconut milk. Puree the soup in a blender and adjust seasoning with salt and pepper. Garnish with finely chopped cilantro.
Serves eight. Enjoy with friends and family!
© Omega Institute for Holistic Studies