Curry in a Hurry Squash Soup
4 cups vegetable broth, heated
2 (15-ounce) cans of pumpkin puree (or any leftover cooked squash, or thawed frozen butternut squash)
1/2 (15-ounce) coconut milk
2 tablespoons roasted garlic puree or 5 roasted cloves
2 tablespoons mild red curry paste
salt, to taste
pepper, to taste
6 tablespoons vegan sour cream (optional garnish)
1. Place vegetable broth, pumpkin puree, coconut milk, roasted garlic, and curry paste into a pot and heat on medium-high heat until starting to bubble, but not boil. Stir occasionally as it heats to ensure curry paste melts evenly into the soup.
2. Reduce to medium-low heat and let simmer for 5 more minutes for flavors to meld. Then taste to determine how much salt and pepper are needed as amounts will depend on the blend of your curry paste.
3. Serve with 1 tablespoon vegan sour cream swirled into each bowl, if desired.
Source of recipe: I bought waaay too many cans of pumpkin for Thanksgiving and needed something savory to do with them.