Easy Curried Pumpkin (or sweet potato) Soup

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.

Simple Curry Sauce (dairy-free, gluten-free)

This is a very easy sauce to make using a curry powder; I prefer the Madras curry powder. If you’re adventurous and want to make your own curry powder, there are a number of recipes and videos on-line (YouTube especially) which show the process.

In a small sauce pan, heat

2 tablespoons oil

then add

1 teaspoon to 1 tablespoon of curry, depending on your taste and cook for approximately 30 seconds until you can smell the curry. 

Add 2 tablespoons all purpose gluten-free flour.  Whisk and cook for several minutes. 

Whisk in 3/4 to 1 cup (the amount of milk depends on how thick you want your sauce) of your favorite milk (coconut milk works great here but rice, hemp, almond also work fine).

Curried Vegetable Pie (dairy free, gluten free, soy free, vegan)

I LOVE curry! It’s one of my very favorite dishes so when I saw a recipe in the Trader Joe Fearless Flyer for Spicy Pumpkin Curry Pot Pie, I had to adapt it. Since I didn’t put any pumpkin in my pie, I’ve renamed the recipe to fit the actual ingredients. Since it contains beans, you could serve it as a side dish or an entree.

Like many of my recipes, this one can be adapted to suit your family’s tastes. For example, I used butternut squash but any winter squash, including pumpkin, could be substituted. Also, I love white kidney beans so I used those but feel free to substitute another bean, such as garbanzo; instead of parsnips, you could use carrots, and instead of the chopped dates, feel free to use dried cranberries, raisins, currents, etc. Whatever your choices, remember that curry loves sweet foods!

You’ll need for the vegetables:

3 tablespoons olive oil

1/2 cup diced onion (I used sweet onions)

2 medium parsnips, cut into medium sized pieces

1 cup butternut squash, cut into medium sized pieces

1 bunch rainbow chard cut into shreds (feel free to use any chard or kale)

Salt and pepper to taste

1 teaspoon finely chopped garlic

16 oz can of beans, drained

1/3 cup chopped dates (or other dried fruit)

For the sauce, you’ll need:

1/4 cup avocado oil

1/4 cup gluten free flour mix

1 tablespoon curry powder

1 cup non-dairy milk

1 teaspoon to 1 tablespoon curry paste (depending on your taste)

And for the pie, you’ll need:

1 9″ pie gluten-free pie crust (I use Wholly Gluten Free even though it has a small amount of sugar in it but feel free to use whatever pie crust your family likes, just remember, don’t put a cold pie crust on top of hot mixture or hot mixture into a cold uncooked pie crust) (or see my recipe for gluten-free pie crust)

Preheat oven to 400 degrees. In a large skillet, add the 3 tablespoons of oil, heat then saute the onion and parsnips (or carrots) for about 5 minutes. Add the squash, cover and cook another 5 minutes. Add the chard, salt, pepper, and garlic. Cover and cook for about 5 more minutes or until vegetables are softened but still hold together. Remove from heat.

To prepare the sauce, heat the oil in the bottom of a saucepan and add the curry powder (remember not to burn the curry, just toast it so have your heat on medium). Add the flour and whisk in; it should absorb all the oil. Let simmer on low for several minutes to cook the flour. Add the non-dairy milk (any milk except soy which will not thicken); coconut milk would be wonderful if you can eat coconut. Whisk constantly until thickened; if too thick (should be the consistency of watery mash potatoes), add a little more milk. Once completed, pour over the vegetable mixture and stir to combine. Grease a 9″ round casserole dish and then add the vegetable mixture.

If you are using a frozen pie crust, prebake per directions. Many frozen crusts will not come out of the pan until pre-baked (like the Wholly Gluten Free crust I use). That works well since then we’re putting a hot crust on hot mixture. Once pre-baked, flip it on top of the vegetable mixture. Bake in the oven until crust is done and mixture is bubbly, about 30 minutes. Serves 6-8.

HINT: If you’d like to add some crunch to this dish, add some seeds, I used pumpkin.

Spicy Lentil Vegetable Soup

(dairy free, gluten free, vegan, soy free) Makes approximately 8-10 servings

Lentil are very versatile, allowing cooks to be imaginative in using them. They seem to like being pairs with a wide variety of other foods and spices. Lentils were not something we had growing up, don’t know which parent didn’t like them but my mother never cooked us lentil soup even though both parents loved pea soup. In this recipe, I’ve paired my favorite vegetable soup with lentils. There are various other ingredients you can use in this recipe, depending on what your family likes. Here’s the basics along with some variations. You’ll need:

1 3/4 cups (an 8 oz package) of lentils, no specific type, I used a mixture of green, black and brown

6 cups of liquid (water, stock, etc., I used a combination of water and vegetable stock)

1 cup sliced carrots

1 large onion diced

3-6 stalks of celery diced for approximately 1 cup

1 tablespoon oil

1/2 cup sweet potato diced

1/2 cup regular potato diced

1 teaspoon curry powder (or 2 tablespoon curry paste)

1 cup diced tomatoes (I used canned)

1 cup frozen peas

1 medium turnip peeled and diced

Add the oil to the bottom of a heated Dutch oven. Add the curry powder and heat for about 15 seconds or until you can smell the curry, but be careful not to burn it. Reduce heat to medium and add the onion, celery, potatoes, and turnip. Once the onion is translucent, add the lentils and the liquid. You can also add the tomatoes at this point along with the peas. Bring to a boil, reduce heat to simmer, cover and cook for approximately 45 minutes or until lentils are tender (if you’re using sprouted lentils, they don’t take as long as regular lentils). If you use curry paste rather than powder, add it here. Remove from heat. Using an immersion blender, blend until you have the consistency you want. Add salt and pepper to taste (I used about 1 teaspoon of salt and 1/2 teaspoon of ground black pepper). Serve.

Variations: Don’t want vegan – use chicken or turkey stock instead of the vegetable stock. You can also add some cooked sausage (either bulk or links cut into slices) or diced ham before serving.

If you don’t like potatoes, leave them out and add 1/2 cup quinoa when you add the lentils. This will also up the protein!

Don’t like curry? Leave it out and use 1 teaspoon oregano, 1 bay leaf, and 1 teaspoon thyme instead. Or, you can add 2 teaspoons cumin seeds and 2 teaspoons turmeric. Add either of these when you add the lentils.

Want it more tomatoie? Stir in 1 small jar of tomato paste before you use the blender.

Don’t have an immersion blender? Cool the soup in the frig for about an hour and then blend in a standard blender. You might want to leave a couple of cups whole for texture.

Spoodles (sweet potato noodles) with vegetables (dairy-free, gluten-free, egg-free, soy-free, vegan)

Here’s another recipe to help us use up all those fresh vegetables we have during these summer months.  And again, its one you can adapt to your vegetable overload.  The only thing you may want to get from the store are the spoodles or coodles (carrot noodles). Either work great in this recipe.  I like it plain but you could easily add a curry sauce or if you can use soy, a hoisin-based sauce.  Makes 4 serving.

Dice:

  • 1 medium onion
  • 2 cloves garlic, medium sized
  • 1 small zucchini
  • 1 small yellow squash
  • 1/2 cup pea pods or 1 cup green peas, or 1 cup green beans

Add 3 tablespoons olive oil to a large skillet and when the oil is hot, add the diced vegetables.  If you are planning to add a sauce, use less oil.  Saute over medium heat until onion is translucent.  Add the pea pods, peas or green beans and 1 pound of spoodles or coodles.  Reduce heat to medium low, cover, and cook, stirring occasionally, until the noodles are tender, about 15 minutes for sweet potato and 20 minutes for carrot noodles.

Simple curry-sauce:

In a small sauce pan, heat 2 tablespoons oil then add 1 teaspoon to 1 tablespoon of curry, depending on your taste and cook for approximately 30 seconds until you can smell the curry.  Add 2 tablespoons of all purpose gluten-free flour.  Whisk and cook for several minutes.  Whisk in 1/2 to 1 cup (the amount of milk depends on how thick you want your sauce) of your favorite milk (coconut milk works great here but rice, hemp, almond also work fine).