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2 days ago · Place the pumpkin, shallots, ginger, and some oil in a large saucepan and sauté until soft. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
- One-Pot Creamy Indian Pumpkin Curry
- The Ingredients
- How to Make Creamy Pumpkin Curry
- How to Serve Coconut Pumpkin Curry?
- How to Store
- Recipe Notes and Tips
- More Vegan Pumpkin Recipes
It’s officially Fall, and I’ve been waiting impatiently to harvest our own homegrown pumpkins. And let me tell you, we have plenty, actually too many, haha! This means, along with enjoying creamy pumpkin pasta bake and pumpkin chocolate chip bread, I get to experiment with new hearty vegan pumpkin recipes like this Indian pumpkin curry. Vegan curri...
Pumpkin: For this Indian pumpkin curry recipe, you’ll need two cups of pumpkin puree. I made it at home (method in recipe notes); however, you could also use canned pumpkin puree (especially if you...Passata: If you don’t have passata, use tomato puree (not paste) or tomato sauce.Broth:I used vegetable broth. Use reduced-sodium if preferred.Coconut milk: I prefer to use full-fat coconut milk for the creamiest texture, but use light if desired. If you don’t like the coconut flavor, use dairy-free cream (like oat cream or soy cream).If you plan to use homemade pumpkin puree, you’ll first need to prepare that (read recipe notes for method).
As with most curries, this creamy coconut pumpkin curry pairs well with naan bread and/or rice (basmati, white, jasmine rice, or brown rice – or quinoa). For a lower-carb option, use cauliflower rice. I also sometimes serve curry alongside appetizer-style dishes like spring rolls. If you’ve bumped up the spice in your version of this Indian pumpkin...
Store: Allow the vegan curry to cool, then transfer to an airtight container and store in the fridge for 3-4 days or in the freezer for 2-3 months. If anything, this curry tastes even better on day two! Reheat: You can reheat the veggie curry gently on the stovetop or in the microwave until piping hot. Optionally add a splash of coconut milk or br...
Toasting the spices: For extra flavor, you can temper all the spices with a little oil until fragrant before adding them to the dish.Enjoy out of season:You can enjoy this yellow curry out of season by either using canned pumpkin puree (which has a very long shelf life) OR replace the pumpkin with butternut squash – though the f...Adjust the amount of liquid:Pumpkin puree liquid content can differ, so you may need a little less broth if the pumpkin is particularly ‘runny.’For a creamier curry: You can increase the ratio of coconut milk to the veg broth.- (51)
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- Dinner, Lunch
Pumpkin, ginger and turmeric soup recipe. A hearty, nourishing soup that is great for using up odds and ends from the vegetable drawer and peelings for the stock. Don't be put off by the long cook time – it's mainly the pumpkin roasting in the oven.
Oct 4, 2020 · This Pumpkin Ginger Soup Recipe is a creamy and luscious soup with a pop of spice from freshly grated ginger. It’s a 3 0-minute vegan pumpkin soup inspired by Dominican cuisine. Easy to make yet flavor-packed, it is guaranteed to impress any pumpkin lover.
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- Soup
This pumpkin and ginger soup is a tasty, creative way to make use of the leftover carved up pumpkin on Halloween and create an aromatic, flavoursome dish.
- Soup
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- 4
Pumpkin and ginger soup. This is a cold weather soup with just the right balance of sweetness and punchy ginger. Serve it with a dollop of crème fraîche or yoghurt to serve if you have some. If you'd like a vegan version, use agave instead of honey, and try coconut milk rather than cow's milk to thin the soup.
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Jul 30, 2024 · This healthy turmeric ginger pumpkin soup with carrot and bell pepper is creamy without cream, comforting, warming, and packed with immune-boosting health benefits! Best of all, this recipe is dairy-free, gluten-free, and vegan and only requires below 10 ingredients, fresh or canned pumpkin, one-pot, and under an hour on the stovetop (crockpot ...
