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Monday, January 3, 2011

Vegan Pumpkin Coconut Soup

Vegan Pumpkin Coconut Soup

"This is a quick, easy vegan soup that takes about 20 minutes to prepare. And because it uses canned ingredients, it’s great for when fresh pumpkin is out of season. For a little extra oomph, add some diced, sautéed tofu.*”

1 onion, diced
3 T vegan margarine
2 C vegetable broth
1 14-oz can coconut milk
1 15-oz can pumpkin
1/2 t cumin
1/2 t curry
1/2 t ginger
dash salt

In a large pot, sautee the onions in the margarine for 3 to 5 minutes, until onions turn soft.

Add remaining ingredients and stir to combine.

Allow to simmer over low heat for at least fifteen minutes, stirring occasionally.

Adapated from vegetarian.about.com

2 comments:

  1. Thank you for this recipe! I made it tonight and added in a cup of cooked chickpeas. It was delicious and very simple.

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  2. Hi, Lydia! So glad you enjoyed this recipe, and I love the idea of adding chickpeas - what a great fit! Thanks for checking in and have a great day!

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