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Sep 25, 2024 · Jamie Oliver’s Pumpkin and Ginger Soup is a creamy, flavorful soup made with roasted pumpkin, fresh ginger, and a few aromatic ingredients. The sweetness of the pumpkin is enhanced by the warmth of the ginger, resulting in a smooth, velvety soup that’s both delicious and healthy.
- Soup
- 4
- British
- 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)
- 200
- Dinner, Lunch
Heat the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the onion, garlic and ginger and stir. Add the curry powder, salt and pepper and cook, stirring, until the vegetables begin to soften, 2 to 3 minutes. Add the pumpkin puree, vegetable stock, coconut milk, brown sugar and cinnamon.
1 hr 10 mins. Super easy. serves 4. About the recipe. This is the perfect warming dish to enjoy with your mates after you’ve been out for Bonfire Night. If you can, make it some time ahead – this will give all the wonderful flavours a chance to develop.
- Vegetable
- 392
- Indian
Sep 21, 2022 · Ingredients. 3 tbsp mustard oil or vegetable oil. 1 tbsp black mustard seeds. 1 tsp cumin seeds. 10 curry leaves, ideally fresh (see Tips) 1 onion, finely chopped. 2 green chillies, finely chopped. 2 tbsp ginger-garlic paste. ½ tsp ground turmeric. 1 tsp kashmiri chilli powder.
- (1)
- 108
- February Seasonal Recipes
Jul 30, 2024 · 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 and Instant Pot methods included!).
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Sep 22, 2014 · This pumpkin ginger soup is comforting, creamy, and spicy, perfect for this time of the year. You can make it with pumpkin or butternut squash and have it ready in less than one hour.
