Curried Pumpkin Soup
This dairy-free, gluten-free and vegan curry soup is made creamy with coconut milk and pureed white beans instead of cream or yogurt.
By:
Amie Valpone
This is the dairy-free, gluten-free and vegan curry soup you’ve been dreaming of. A blend of coconut milk, tender white beans and silky pumpkin makes a creamy substitute for the butter or yogurt that is usually added to creamy soups. The topping of fresh cilantro adds a mildly sweet touch and pulls everything together. This soup is perfect to serve alongside a sandwich or enjoy alone for a light meal.
In a large skillet, cook onion and garlic in oil over low heat until onion is translucent, approximately 6-7 minutes.
Place onion mixture into a crock-pot. Add remaining ingredients; mix well to combine. Cook on low heat for 5 hours.
Using an immersion blender, blend soup until smooth. Serve warm; garnish with fresh cilantro.
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