Pumpkin Curry Soup

VeggieYogi ♦ February 10, 2012 ♦ 3 Comments

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Here’s another winter-warming soup. This one uses pumpkin, which is an excellent source of carotenoid antioxidants which studies have shown help prevent cardiovascular disease and cancer. (Superfoods, The Healthiest Foods on the Planet) The recipe is adapted from a Libby’s Pumpkin recipe. I thought it needed a little more substance so I added bulgar and a little extra curry. I also replaced the evaporated milk with soymilk.

Here are the ingredients you will need:
2 tbsp olive oil
1 cup chopped onion
2 cloves of garlic or to taste
2 tsp curry powder
2 cups vegetable broth
1 cup water
1 can (15 oz) pumpkin
1 cup soymilk
1/4 cup bulgar

Cook onion and garlic in olive oil for 2-3 minutes or until tender.

Stir in curry powder and cook for another minute.

Add vegetable broth, water, pumpkin and bulgar.

Bring to a boil, then reduce heat to low and cook for 15-20 minutes, stirring occasionally.

Remove from heat and use a hand blender to smooth out the onions.

Add soymilk.

Serve and enjoy knowing it is good and good for you!