Curried pumpkin soup is a deliciously spicy vegan treat to begin any festive meal, especially Thanksgiving. This recipe will make about 8 cups of pumpkin soup, and takes about 50-60 minutes to prepare and cook in a microwave oven, with plenty of time to prepare other recipes while waiting for the pumpkin to cook. Leftovers can be stored in a covered container in the refrigerator for a few days.
Curried Pumpkin Soup Cooking Utensils:
Curried Pumpkin Soup Preparation:
Begin by baking the pumpkin. We have found that you get about 4 pounds of cooked pumpkin flesh from an 8 pound whole pumpkin. If you do not have a fresh pumpkin, you can substitute either butternut or hubbard squash.
Wash and bake the pumpkin at 350 degrees F. in a conventional oven or in a microwave oven on “high” until the pumpkin becomes tender and begins to sag. Remove the pumpkin from the oven.
Wash and peel the onion and garlic, and place them in a covered dish and bake until cooked. If you are using a conventional oven, you can bake the onion and garlic at the same time you bake the pumpkin.
Cut the pumpkin in half from top to bottom. Remove the seeds and save them for roasting. Scoop the pumpkin flesh off of the rind and place the flesh in the container of a blender. Add some apple juice to aid in blending, cover and run at high speed until smooth. Pour into a large covered microwaveable dish or in a pot. Repeat as necessary until all the pumpkin is pureed. The baked onion and garlic can be pureed with the pumpkin.
Add any remaining apple juice and the other ingredients to the covered dish or pot and mix well.
If cooking in the microwave oven, cook on high for about 15 minutes. If cooking on the stove top, simmer for about 30 minutes, mixing frequently.
Serve and enjoy!
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