Pumpkin Soup
2 tablespoon dairy-free margarine
1/4 cup chopped onion
1 1/2 teaspoon or more curry powder
1 tablespoon flour
2 cups canned pumpkin (unspiced, not pumkin pie mix)
1 teaspoon brown sugar or any sweetener
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
3 cups veggie broth
2 1/2 cup rich soy milk
1 - 2 oz. silken tofu (not reduced fat)
Melt margarine and saute onions for three minutes until the onions are limp but not browned. Add the rest of the ingredients and simmer for about 10 minutes. You can thicken the soup by placing about 1 cup of the soup in a food processor with the siken tofu and puree completely until it is free of any solids or white spots. Return contents to soup and simmer for additional three minutes. It can be sprinkled with additional nutmeg upon serving. Enjoy!
SO HOW'D IT GO?
This sounds interesting but I can not eat soy due to health issues. Is there a good sub for it in this recipe or could it be left out entirely without major issues?
I love this soup, it is great. I recieved a white pumpkin as a gift, and it turned into a great soup. I also added some carrots, and a little extra brown sugar. My cayenne is extra spicy and made the soup too hot, so I thought why not make it sweet and hot?? MFMMMMM...