Plant-based curried pumpkin and sweet potato soup
Perfect weather for comforting soup.
Ingredients
3 tablespoons vegan butter
1 onion, roughly chopped
2 cloves garlic, minced
2 tablespoons Madras curry paste
1 sweet potato, diced
1/4 cup white wine
2 cups canned pumpkin purée
1/2 cup apple sauce
3 cups good quality vegetable stock
1/4 cup honey
Coarse salt and freshly ground pepper, to taste
Pumpkin seeds, to garnish
Preparation
In large heavy saucepan, melt butter over medium-high heat. Add onions and cook until golden; add garlic and continue to cook for 1 minute. Add curry paste and sweet potatoes and cook for another 10 minutes. Add white wine, pumpkin, apple sauce, chicken stock and honey. Bring to boil; simmer for 30 minutes or until sweet potatoes are tender. Purée soup with hand blender. Season with salt and pepper. Garnish with sour pumpkin seeds.
