VEGAN CURRIED PUMPKIN SOUP

VEGAN CURRIED PUMPKIN SOUP

Prep Time: 15 minutes  Cook Time: 4 hours  Total Time: 4 hours 15 minutes  Yield: 6 1x  Category: Lunch/Dinner  Method: Slow Cooker  Cuisine: American

Description

      Comforting and filling vegan curried pumpkin soup made with coconut milk and cannellini beans. The beans give this pumpkin soup a nice, thick texture and add a little protein! You can make the soup in your slow cooker or on the stovetop!

Ingredients

• 1 large yellow onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon olive oil
• 2 (15oz) cans cannellini beans, drained and rinsed*
• 2 (15 oz) cans pumpkin (or 3 1/2 cups pumpkin puree)
• 1 (15 oz) can coconut milk (regular or light)
• 4 cups low sodium vegetable broth
• 1 Tablespoon curry powder
• 1/2 Tablespoon garam masala
• 1/2 Tablespoon sea salt
• 1  teaspoon ground pepper
• toppings: extra salt and pepper, roasted pumpkin seeds, coconut milk yogurt and fresh thyme

Instructions



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