Easy Pumpkin Curry Soup with Cilantro and Cashews [vegan]

This pumpkin curry soup has just the right amount of zing and sweetness that everyone at your Thanksgiving table will have a second helping. And with the heartiness from the quinoa, Rotisserie chicken, sweet potato and peppers it’s a meal all in its own!

Curry is a cuisine in our family. It’s like a staple food that we love but is kind of tricky to master in the home kitchen. Ya know what I mean? It’s either, missing something, or you don’t have the EXACT paste or spice…I don’t know. In my opinion, curry is usually something that is worth every penny when eating out. ha! Or, if you find a curry paste you like in a jar…get it. Because it’s always better than homemade.

Well, this EASY Pumpkin Curry soup is the exception. By adding curry powder and pumpkin, it somehow can embody all that is curry! And since the weather has been colder, I began to experiment with curry and pumpkin [fall…pumpkin…soup..colder…it all just felt right and like it belongs].

This cozy soup has just the right amount of spice and creaminess WITHOUT any cream. Imagine that! The coconut milk provides the perfect smooth texture without the heaviness or fatty cream to make your belly upset!

And with the nutritious texture of the veggies, the crunch of the cashews and pop of the pomegranates?! It’s checks all the boxes of any soup lovers dream soup. Both hearty and sweet with a little bit of a kick.

INGREDIENTS:

• Pumpkin puree – I have used both fresh pumpkin puree and also canned pumpkin. I mean, obviously the fresh pumpkin is best BUT canned will do just fine.
• LITE canned coconut milk – DO NOT USE the carton version!!
• Chicken broth
• Curry powder – I have used more and less. If you use less, it tastes more like chicken soup that is orange. If you use too much it will clear your nostrils out. So…pick you spicy posion.
• Onion– I chop mine rough and slightly large because I like the onion in the soup. Chop as you like.
• Sweet potatoes – You could also use butternut squash. Both taste equally delicious! Just be sure not to cook it too much or it will become mushy
• Red Pepper – the red pepper gives it a wonderful soft crunch. Aka, don’t over cook or you will lose that soft crunch
• Cooked chicken – I like rotisserie chicken the best. And depending on where you live, Costco will deliver it…SAME DAY! So lovely. And if Costco is not close to you and they don’t deliver [i’d be shocked and you maybe live in Timbuktu] then i’m positive there is another store you could pick up a Rotisserie chicken at your nearest grocer. And so easy! Just plop it in at the end.
• Garlic
• Cooked quinoa – gives it a nice texture and makes it a little bit more hearty.

METHOD-

This is quite possibly the EASIEST soup ever made. The only time consuming part is the chopping of the veggies and sauteing the onion and garlic. Once that is done, just throw it all in the large pot and simmer for 20 ish min.

#1: Saute onion and garlic in a large stockpot.

[It is much better to have the pot too big than too small. My personal opinion.]

Heat the olive oil in a large stock pot and saute the onion and garlic. Keep the lid on and saute for about 3 min. You know the onion is ready when it is translucent and syrupy and caramelized.

#2: Add the liquids + curry powder

Open the cans and dump dump! Once the onion and garlic are sauted, dump in the pumpkin, coconut milk, vegetable/chicken broth and then stir in curry powder.

#3: Dump in chopped veggies

Once the liquids + curry powder are in the large stock pot…add the raw chopped veggies. Bring the soup to simmer and top with the lid. Cook until veggies can be poked with a fork. DO NOT OVER COOK! The cooking time depends on the size of your veggies but mine usually take anywhere from 15-25 min. Keep checking!

#4: Meanwhile, cook the quinoa if you need to

#5: Add the chicken and quinoa

When the veggies are soft to poke with a fork, [almost Al dente]…add the cooked, diced chicken and quinoa. Stir well and heat for another 2 min. just to heat the chicken and quinoa. Turn off and keep covered until ready to serve!

#6: Do the garnishing!

Serve warm and garnish with cilantro + cashews [I use unsalted or salted] + sprinkle with pomegranate perils.

This soup is perfect to be made in advance!

If you don’t have time to make the soup in advance, CHOP THE VEGGIES when it is convenient for you! Once they are chopped.. keep them in the fridge until you are ready to make the soup.

If you have time, just make the entire soup in advance then heat up when you are ready to serve. Just be sure to undercook the veggies so when you heat up, they won’t be mush.

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