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Servings:

Creamy Vegan Pumpkin Curry

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

Total Time

25min

0.0

0 Ratings

Author: The Fit Mediterranean

Servings:

Ingredients

Creamy Curry

•

1/2 can

Full-Fat Coconut Milk

•

1/2 cup

Water

•

1/2 cup

Pumpkin Purée

•

1 1/2 Tbsp

Curry Paste

or 1 Tbsp Curry Powder

•

1 1/2 Tbsp

Soy Sauce

•

1/2 Tbsp

Minced Fresh Ginger

Veggies

•

1 Tbsp

Coconut Oil

or Ghee

•

1/2

Small Onion , diced

•

1 clove

Garlic , minced

•

1 cup

Diced Pumpkins

•

Small Carrot , sliced

•

1/2 head

Broccoli , chopped

•

Small Zucchini , sliced

Cooking Instructions

Start off with getting all your veggies ready

In a saucepan combine the Full-Fat Coconut Milk (1/2 can) , Water (1/2 cup) , Pumpkin Purée (1/2 cup) , Curry Paste (1 1/2 Tbsp) , Soy Sauce (1 1/2 Tbsp) , and Fresh Ginger (1/2 Tbsp) . Bring to a simmer and let it cook for 10 minutes.

In a larger saucepan heat up the Coconut Oil (1 Tbsp) , sauté the Onion (1/2) , Garlic (1 clove) , and Pumpkins (1 cup) for 3 to 5 minutes until veggies start to soften.

Add the Carrot (1) , Broccoli (1/2 head) , and Zucchini (1) 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.

Author's Notes

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

Nutrition Per Serving

CALORIES

240

FAT

12.9 g

PROTEIN

6.0 g

CARBS

28.6 g