Vegan Pumpkin Curry Soup

Name: Vegan Pumpkin Curry Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 Tbsp curry powder; 1 teaspoon dried parsley or 1 teaspoon oregano; 2 garlic cloves , chopped; 1 Tbsp olive oil; 1 large onion , diced; 425 grams pumpkin; 6 servings salt and pepper; 473 milliliters soymilk (or ricemilk); 473 milliliters vegetable broth

The recipe Vegan Pumpkin Curry Soup could satisfy your Indian craving in about 40 minutes. This recipe serves 6. This soup has 88 calories, 3g of protein, and 4g of fat per serving. Autumn will be even more special with this recipe. Head to the store and pick up olive oil, pumpkin, garlic cloves, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet.

Ingredients

Servings:

1Tbsp

curry powder 1teaspoon

dried parsley or 1 teaspoon oregano 2

garlic cloves , chopped 1Tbsp

olive oil 1large

onion , diced 425grams

pumpkin 6servings

salt and pepper 473milliliters

soymilk (or ricemilk)473milliliters

vegetable broth

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Laurenz V Reserve Charming Gruner Veltliner. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 35 dollars per bottle.