Curried Pumpkin Soup (*SF)

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Curried Pumpkin Soup

 

 

1/2 cup coarsely chopped onion

1 clove garlic, crushed

60 g (2 oz) vegan margarine (-OR- oil)

750 g - 1 kg (1 1/2 - 2 lb) pumpkin, peeled, cubed,

steamed and mashed

4 tsp curry powder

1/4 tsp salt

1/4 tsp pepper

1 pinch sugar

1 pinch nutmeg

1 bay leaf

4 cups chicken-style broth

2 cups milk sub

1/2 cup toasted shredded coconut to garnish

 

 

1. In a large saucepan, saute onion and garlic in margarine or oil

until very soft.

 

2. Stir in mashed pumpkin and seasonings, then stir in broth.

 

3. Heat until boiling. Reduce heat and simmer 30 minutes. Remove

from heat and discard bay leaf.

 

4. Stir in milk sub. Heat gently, stirring, to serving temperature

(do not boil).

 

5. Sprinkle servings with toaste coconut.

 

 

NOTE : Recipe can be prepared to step 3 and refrigerated overnight.

Proceed from step 4 to serve.

 

 

Serves 8.