Creamy Curry Pumpkin Soup

By jennKI

Ingredients

• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 tablespoon water
• 1/2 tablespoon curry powder
• 1 teaspoon dried parsley
• 2 cups (500 mL) vegetable broth (low sodium)
• 1 15-ounce (425 g) can pumpkin
• 2 tablespoons date sugar
• 1/4 cup (34 g) raw cashews
• 1 1/4 cups (313 mL) unsweetened soy milk

Details

Servings 4
Adapted from eatrightamerica.com

Preparation

Step 1

In a soup pot cook onion and garlic in water until tender.

Add curry powder and parsley and mix well

Add vegetable broth, pumpkin, and date sugar and mix well using a wire whisk.

Simmer on low for 20 minutes, stirring occasionally.

Remove 1/4 of the soup and add to blender along with the cashews. Blend until smooth.

Stir back into rest of soup and add soy milk.

Heat through before serving.