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This curry soup recipe is a festive bowl made from pumpkin and cauliflower that will really shock you with its delicious taste.

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This recipe for Creamy Curried Pumpkin Soup has a number of healthful vegetables, including carrots, onions, cauliflower, and pumpkin. This vegan and gluten-free pumpkin soup is seasoned with fresh garlic, ginger, and yellow curry paste, and topped with coconut milk and pumpkin seeds. This delicious dairy-free and gluten-free pumpkin soup may be served hot or mild and garnished with coconut milk, cilantro, or roasted pumpkin seeds. The components are simple and nutritious. Indeed, this pumpkin soup dish is really nutritious. Wow, there are so many fruits and veggies!

• Coconut oil or olive oil
• Carrots shallots
• Ginger, Garlic, and Celery
• Cauliflower Soup Vegan
• Curry paste or powder
• Spicy cumin powder with cayenne pepper
• Utilizing Coco-Amino Acids (or Soy sauce)
• Sugar
• Pumpkin purée
• Milk produced from mature coconuts
• The Correct Technique for Making Pumpkin Puree

If using pumpkin puree, you may skip this step. However, if you prefer homemade pumpkin puree, here is how to make the soup: In preparation for baking, line a baking sheet with parchment paper and preheat the oven to 350 degrees Fahrenheit. Using a sharp knife, cut the pumpkin in half along its length. To remove the pumpkin's seeds and stringy pulp, scrape and scoop the pumpkin's interior using a large spoon. Apply roughly a tablespoon of oil and season the pumpkin with salt (optional). Place on the baking sheet with the sliced side down. With a fork, make several tiny holes in the skin of both parts to release the steam. After about forty-five minutes in the oven, the meat should be soft enough to pierce with a fork. Wait 5 minutes after removing the pan from the oven before trying to remove the meat or skin. Mix the pumpkin into the puree or put it whole along with the other veggies to the pot (more on that below). Utilize sugar pumpkins (roasted pumpkins) in all culinary applications. Pumpkins used for carving may be consumed, but they will not taste as nice as ordinary pumpkins. The Procedure for Making Pumpkin Soup with Curry

1. Soften the root veggies before preparing them:

Warm some oil in a large pot or Dutch oven over moderate heat. You may replace olive oil, avocado oil, or coconut oil. Initiate the onions in a pan. Leave them in the oven for around four to five minutes, or until the desired tenderness is achieved.

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Celery and carrots should be added subsequently. Mix together with the onions and store covered. Maintain continual stirring throughout the last 10 to 15 minutes of cooking to prevent scorching. Second, place the cauliflower, ginger, and garlic in the pan: After the root vegetables have begun to soften, mix in the minced garlic and fresh ginger. Ginger and garlic do not need to be finely chopped since they will be mashed together. The cauliflower florets should be uniformly distributed throughout the dish. Third, add the broth and seasonings: Bring the vegetable stock (or water) to a simmer. Mix in the curry paste, cumin powder, cayenne pepper, coconut amino acids, and sugar. Reduce the heat to a simmer, combine all ingredients, and cover. Maintain a constant temperature for about 15 minutes. Pumpkin puree and coconut milk are combined, then stirred in. Combine pumpkin puree from a can or prepared it from scratch with coconut milk (you may add the entire can or start with just half). Bring back to a simmer, then turn off the heat. Blend Take out a processor, blender, or immersion blender. Blend the pumpkin soup with curry until it is completely smooth and creamy. More broth or water may be added to get the appropriate consistency. To flavor, season, and decorate with: You may season it any way you want and add any of the following toppings:

• Fruits and nuts
• The most recent harvest of cilantro
• A few drops of lime juice
• Cheese grated or shredded
• flake-shaped red pepper
• Milk, cream, or coconut milk

The finest meals consist of leftovers. You may store your soup in the refrigerator for up to four or five days if you allow it to cool to room temperature beforehand. Reheat it until it is hot in the microwave or on the stove.

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Ingredients

• 1 tablespoon olive oil
• 2 medium yellow onions - peeled and chopped
• 5 large carrots - chopped
• 5 stalks of celery - chopped
• 8 cloves garlic - smashed
• 1 (2-inch) piece ginger - peeled and chopped
• 1 small head of cauliflower
• 4 cups low-sodium vegetable broth - or water (plus more as needed)
• 3 tablespoons yellow curry paste - red curry paste OK
• 1 teaspoon ground cumin
• 1 teaspoon cayenne powder - optional
• 2 tablespoon coconut aminos - or soy sauce if you’re not sensitive to gluten
• 1 tablespoon brown sugar
• 1 (29-ounce) can of pumpkin puree - approximately 3.5 cups
• 1 (15-ounce) can of full-fat coconut milk - plus more for serving
• coconut milk, cilantro, pumpkin seeds (pepitas), cashews, sliced lime wedges - to garnish

Instructions

1. Make some root vegetables: The oil is heated in a big pot or Dutch oven over moderate heat. Stir the onions often for around four to five minutes, until they begin to soften and become translucent. Stir the carrots and celery into the onion until fully mixed. Cover and cook for ten to fifteen minutes longer over medium heat, stirring often.
2. Deliver the cauliflower: When the vegetables have softened after around 10 minutes of simmering, add the smashed garlic and fresh ginger and sauté for 1 minute. The cauliflower florets should be uniformly distributed throughout the dish.
3. Mix the broth and spices before serving. Add water or vegetable stock, and bring to a simmer. Incorporate brown sugar, coconut aminos, cumin powder, cayenne pepper, and curry paste. After a thorough stirring, simmer the vegetables for about 15 minutes.
4. Before returning the saucepan to a simmer and turning off the heat, pumpkin puree (either homemade or store-bought) and coconut milk are mixed in and the heat is turned off.
5. Bring out the mixer, food processor, or immersion blender and combine the ingredients. Blend the acorn squash and broth in two batches using a blender that is only half full. Obtain a new pot and transfer the soup there. The soup should be mixed with all the vegetables till this stage.
6. Add salt, pepper, or an additional teaspoon or two of sugar, depending to taste. Add more water or broth if the soup is too thick.