I had some canned pumpkin that I didn’t know what to do with. I don’t make pumpkin pie anymore so I thought a soup would be nice. With a little curry, this delicious, creamy soup goes in an Indian direction with earthy, Indian spices. It is seasoned similar to an Indian inspired lentil soup. Creamy and delicious!
This would be a great starter soup for the holidays! November 14, 2020 is the Indian Diwali holiday. If you miss that holiday, try it for Thanksgiving!
Try this with my Charred Cauliflower Shawarma wraps!
Want inspiration for Indian dishes? I have found several vegan books on Indian cooking and the best are by Vegan Richa. Click here to visit Vegan Richa
This recipe has a long list of spices. Feel free to use a curry spice instead of my long list. I happen to like Fenugreek and the Fenugreek, Berbere, Cumin, and black pepper could be enough.
Indian Summer Pumpkin Soup
Ingredients
- 1 Can Organic pumpkin NOT filling
- 1/2 TSP Fenugreek
- 1/2 TSP Himalayan salt
- 1/4 TSP Black Pepper
- 1 TSP Garlic Powder Or minced garlic
- 1 TSP Ground Cumin
- 1/2 TSP Ground Coriander
- 1/4 TSP Ground Cardamom
- 1/4 TSP Fennel seeds
- 1/2 TSP Turmeric
- 1 TBSP Berbere Spice
- 1/2 Sweet onion
- 4-5 Sprigs Cilantro
- 1 32OZ Vegetable broth
- 1 TSP Lemon Juice For soup
- 1 Cup Coconut Milk So Delicious unsweetened
- 1/4 TSP Aleppo Pepper For garnish
- 2 TBSP Pepito seeds For garnish
- 1 Cup Unsweetened coconut yogurt
- 2 TSBP Lemon Juice For yogurt
Instructions
- Peel and dice onion into a medium dice
- Add pumpkin, spices and broth to a sauce pan (except the Aleppo for garnish)
- Turn on medium heat and simmer the soup until onions are soft
- Clean and Chop Cilantro very fine - set aside a few leaves for garnish.
- Pour milk into blender, add cilantro and soup. Blend on low for two minutes then on high. Return to pan to reheat.
- Add yogurt and lemon juice together. Salt to your preference if desired. Set aside.
- Divide yogurt up into four bowls
- Pour soup over the yogurt. Use a spoon to pull yogurt up from the bottom of the bowl and swirl into the soup. Top each bowl with pepito seeds, Aleppo pepper and a cilantro leaf.
Notes
This is a Snap Pea Sheep recipe!
Blending this soup makes it really creamy. You can skip that step if you do not mind the herb and onion pieces in the soup.
Berbere is a spice blend that has most of the added spices in it plus ginger, allspice, cloves, cinnamon and a few others depending on the brand. You can just use garlic, berbere, salt and pepper to season as it is much easier. I personally prefer the more savory spices and enjoy a hint of the sweeter spices to add depth. 
