Plant-Based Nutrition

Pumpkin Curry Soup

Pumpkin Curry Soup


1 1/2 large onions, thinly sliced

1 tbsp. vegan butter or coconut oil

1 16 oz can pure pumpkin purée

4 c vegetable or “no chicken” broth

1/2 tsp. sugar or stevia

1/2 tsp. curry powder (or to taste)

1/8 tsp. nutmeg

1 whole bay leaf

Fresh parsley

2 c non-dairy milk

Salt and pepper to taste


Melt butter, sauté onions 10-15 minutes until soft and golden. Stir in pumpkin purée, broth, and seasonings. Simmer uncovered for 15 minutes, stirring occasionally. Transfer to a blender (or use hand blender) to purée soup. Transfer back to pot and stir in milk. Simmer another 15 minutes.

Makes 4 (1 cup) low-calorie servings.

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