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Curry-Spiced Pumpkin Bisque
Posted By Robin Robertson On June 20, 2010 @ 5:13 pm In Warming Winter Soups | No Comments
If you’re in the mood for a savory, creamy soup, this is as close as you’re going to get from a canned-goods pantry. If you like the flavor combination of curry and pumpkin, like we do, you’ll make this treat even after they lights come on. Photo and recipe contributed by Jon Robertson and Robin Robertson, from Vegan Unplugged. 
Combine the first 3 ingredients in a pot over medium heat. Whisk in the coconut milk a little at a time until smooth. Add up to a cup of the vegetable broth to achieve the desired consistency. Season with salt and pepper, to taste.
Simmer for 10 minutes to allow flavors to develop, stirring occasionally. Taste to adjust seasonings and serve hot, garnished with pumpkin seeds, if desired.
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URL to article: http://www.vegkitchen.com/recipes/soups-for-all-seasons/winter-soups/curry-spiced-pumpkin-bisque/
URLs in this post:
 Vegan Unplugged.: http://veganunplugged.blogspot.com/
 winter soups.: http://www.vegkitchen.com/category/recipes/soups-for-all-seasons/winter-soups/
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