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.
Servings: 4 people
Ingredients
Soup
- 1 can coconut milk or another type of nut milk
- 3 cups vegetable broth or bone broth for those who are not vegan
- 2 carrots
- 1 onion
- 8 oz. mushrooms
- 1 can plain pumpkin NOT pumpkin pie filling
- 2 Tbsp peanut butter if desired
- 3 Tbsp red curry paste
- sambal oelek if you like your curry spicy
Toppings
- green onions
- Chopped peanuts
- cilantro
- pinch salt I love this Himalayan pink salt
Instructions
- 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.
- Enjoy!