I used to be OBSESSED with all of the pumpkin sweets and lattes, but lately I have been minimizing sugar in my life and have therefore cut out all of my former faves, so I’ve been trying to find ways to enjoy pumpkin flavors in a more healthful and savory form. This soup did not disappoint! It satisfied my pumpkin craving, without the guilt or heaviness.
This soup is vegan, gluten-free, dairy-free, quick, easy and make ahead friendly, making it a great light meal (or meal accompaniment) for a variety of eaters.
To make this #dinnerdoneby9am I fully prepare the soup in the morning, refrigerate all day, then reheat just prior to serving.
-1 Tbsp olive oil
-2 cloves garlic, minced
-3 c chicken or vegetable broth
-1 (29 oz) can packed pumpkin (NOT pumpkin pie filling)
-3 Tbsp brown sugar or honey
-1 Tbsp curry powder
-1/2 tsp garam masala
-1/2 tsp salt
-1/2 tsp pepper
-1 (15 oz) can coconut milk
In a medium pot, heat olive oil over medium heat. Add garlic, saute 1 minute. Add broth through coconut milk. Bring to a light boil, reduce heat, and simmer for 15 minutes, stirring intermittently. Serve with a splash of cream or pinch of sliced scallions or pepitas for an appealing presentation.
