Zesty Pumpkin Soup


1/8 cup Earth Balance butter
1 cup chopped onion
1 clove of garlic crushed
¼ tsp ground coriander
1/8  cayenne pepper
½ Tbsp curry
½ Tbsp salt
3 cups veggie or un-chicken broth
14 or 15 oz can pumpkin
1 cup unsweetened soy or rice milk

Melt butter in pan and sauté onion and garlic until soft but not browned. Add curry, salt, coriander, and red pepper. Cook for one minute. Add vegetarian broth and boil gently, uncovered for 15-20 minutes. Stir in pumpkin and soy milk. Cook for 5 minutes. Whisk ingredients until creamy. Serve warm. Puree and garnish with tofutti sour cream and chives if desired.


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