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
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