Creamy and delicious with a delightful crunch of nuts, this sweet and spicy soup is a great way to begin Thanksgiving dinner. The curry flavor gets the meal off to a rousing start. It signals that this isn’t your run-of-the mill Thanksgiving dinner. It’s also a great way to enjoy pumpkin at the beginning and end of the meal with two wildly contrasting flavors in a curried soup and a sweet and luscious dessert. This recipe is from Quick-Fix Vegetarian.
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 tablespoons curry powder
- 1 (15-ounce) can pumpkin puree
- 2 cups vegetable broth
- 2 tablespoons pure maple syrup
- Salt and freshly ground black pepper
- ¼ cup pecan pieces
- 1 (14-ounce) can unsweetened coconut milk
- Preheat the oven to 375° F.
- Heat the oil in a large pot over medium heat.
- Add the onion, cover, and cook until softened, stirring occasionally for 5 minutes.
- Stir in 1 tablespoon of the curry powder and the pumpkin puree, then whisk in the broth until smooth.
- Add 1 tablespoon of the maple syrup and season to taste with salt and pepper.
- Simmer for 10 minutes to allow flavors to develop, stirring occasionally.
- While the soup is simmering, make the curried pecans. In a small bowl, combine the pecan pieces with the remaining maple syrup and toss to coat. Sprinkle with the remaining curry powder, tossing to coat. Place the pecans in a small baking dish and bake until toasted, about 10 minutes. Set aside to cool.
- Meanwhile, use an immersion blender to puree the soup right in the pot. Otherwise, transfer the soup to a blender or food processor and puree until smooth. Stir back into the pot. Return the soup to the stovetop, turning the heat to low.
- Whisk in the coconut milk, taste to adjust seasonings. Heat until hot, do not boil.
- Serve the soup garnished with the pecans.
This recipe is part of Robin’s Vegan Thanksgiving Feast.
Recipe copyright 2008 by Robin Robertson and published by Vegan.com with permission.