If you’ve been following me for any length of time, you already know how much I love curry! If I could, I would put curry in everything. Pumpkin soup has always been a favorite so I’m surprised I never thought to put curry in it. But today, here it is. And an easy, quick, very warming soup. Just perfect for these subzero days here in Minnesota. Makes 4 -6 servings.
In a high sided skillet or a large saucepan, heat over medium heat:
2 tablespoons olive oil
Add:
1/2 cup chopped onion
1 cup chopped mushrooms
Cook until onion is translucent and mushrooms are slightly browned. Add:
1-2 teaspoons madras curry powder (I used 1 1/2 and it was almost too spicy for me)
Stir and let cook on low heat until you can smell the curry, about a minute. Add:
2 tablespoons all purpose gluten-free flour
Stir in and let the flour cook for a minute. Slowly stir in:
2 1/2 cups vegetable stock (or if preferred chicken or turkey)
Cook for a minute and then add:
1 can (15 oz) pumpkin puree
1 cup non-dairy milk
1 tablespoon maple syrup
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon pumpkin pie spice (or just a sprinkle of nutmeg, cinnamon, cloves, allspice)
Combine and leave on the burner until the soup is thoroughly heated, about 2 minutes. Optional: Garnish with chopped scallions or chives.
cookingwithoutallergens 