This creamy roasted pumpkin curry soup recipe is so perfect for fall. It's loaded with fall flavors and the curry spin makes it so delicious.
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GET THE RECIPE
Preheat the oven to 350F and line one baking tray with parchment paper. Peel the pumpkin or butternut squash and dice it into small pieces.
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Spread onto the baking tray, drizzle with olive oil, and season with salt & pepper. Roast the pumpkin for 30-45 minutes, until slightly soft and golden.
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For the soup, in a large soup pot add the vegan butter and heat for 20-30 seconds on medium-low heat before adding your yellow onion. Sweat this out for around 5 minutes. Stir often to avoid burning.
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Add whole peeled garlic cloves and cook for 3-5 minutes before adding your red curry paste, smoked paprika, cumin, curry, spicy curry, and salt.
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Remove the lid, increase the heat to high and add the coconut milk, veggie stock, lime juice, and butternut squash.
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Stir till everything is well combined and then bring mixture to a boil. Cook for 10-12 minutes. Transfer to a blender; blend until smooth.
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Serve with fresh cilantro, sprouts of choice, roasted pumpkin or squash, and coconut cream.
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