Curried Pumpkin Soup

Yields: 5 (1-cup) servings

Ingredients:

  • ½ onion, chopped
  • 2 cloves garlic, pressed
  • 1 large potato, diced
  • 2 cup water or broth
  • 1 cup fresh pumpkin, cooked
  • 1 cup non-dairy unsweetened milk
  • 1 Tablespoon olive oil
  • ½ teaspoon coriander
  • ½ teaspoon tarragon
  • ½ teaspoon sage
  • 1 teaspoon thyme
  • ¼ teaspoon white or red pepper (optional)
  • 1 teaspoon curry powder
  • 2 Tablespoons nutritional yeast
  • 2 teaspoons salt
  • 1 teaspoon lemon juice
  • Sage and fresh parsley

Directions:

Combine onion, garlic, potato, and water in saucepan.
Cover and bring to boil.
Reduce heat to simmer for 5 minutes or until potatoes are tender.
Pour into blender and blend until smooth.
Pour back into saucepan.
Add remaining ingredients to saucepan and mix well.
Heat to desired temperature. DO NOT BOIL.
Before serving sprinkle with sage and fresh parsley.