Pumpkin Vegetable Curry (Gluten-Free, Grain-Free, Vegan
A delicious vegan pumpkin vegetable curry soup recipe, perfect for those cold and gloomy evenings. Gluten-free, grain-free, dairy-free, vegan, low-carb, ketogenic.
or another type of nut milk
for those who are not vegan
NOT pumpkin pie filling
red curry paste
if you like your curry spicy
I love this
Himalayan pink salt
Chop carrots and onions. Saute in a large pot over medium heat until they begin to soften.
Chop zucchini and mushrooms and add to pot. Add in all remaining soup ingredients and cook over medium heat for 5-10 minutes, stirring occasionally.
Cover pot and turn heat down to medium low. Let soup simmer for another 5-10 minutes. At the point where all the vegetables are soft, the soup is done.
Top with additional spices and seasoning, if desired.
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