Vegan Creamy Roasted Cauliflower & Pumpkin Soup with Spicy Red Curry – or – Ginger & Garlic

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I am offering two ways to make this soup because the red curry one has, essentially the same flavor profile as my Vegan Spicy Thai Pumpkin & Chicken Curry – seen above.  I had a lot of extra of those ingredients so it made sense just to use them.  But – if you prefer less spice & a nice ginger flavor – I will post that recipe here, too.

This soup is easy & filling & can be completely pureed or partially pureed – leaving some chunks & texture.

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If you are using fresh pumpkin – don’t throw those seeds away!  Make my EASY Homemade Crunchy Roasted Pumpkin Seeds – seen above.

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Vegan Creamy Roasted Cauliflower & Pumpkin Soup with Spicy Red Curry – or – Ginger & Garlic

Makes a lot – enough for 8-10

INGREDIENTS

1 large head of cauliflower – cut into florets

1 pumpkin about the size of the cauliflower – peeled & cubed

2 leeks – sliced

2 TBS turmeric

Olive oil

1-2 (15 oz) cans of coconut milk (depending on how much produce you have & how thick you like your soup

4 cups water (or veggie stock)

S&P

GARNISH – sour cream (I used vegan Tofutti brand) or cilantro or basil on the red curry version.

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for the red curry

2 TBS red curry paste

6 kaffir lime leaves – leaves slit to release flavor (as above_ or 1 TBS lime zest

juice of 1/2 lime

OR –

for the ginger garlic

2 TBS minced fresh ginger

1-4 cloves of garlic – minced

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DIRECTIONS

Heat the oven to 400 degrees.

Toss the cauliflower in a little olive oil & roast for 20 minutes.  No need to turn them.  Set aside.

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Meanwhile, heat a little olive oil & cook the leeks until soft – maybe 5 minutes.

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Now add EITHER:

2 TBS red curry paste

6 kaffir lime leaves – leaves slit to release flavor (as above_ or 1 TBS lime zest

juice of 1/2 lime

OR:

2 TBS minced fresh ginger

1-4 cloves of garlic – minced

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Cook for about a minute on high heat & then add pumpkin, coconut milk, water or stock & turmeric.  Bring to a boil & cook until the pumpkin is soft (this will depend on the size of your cubes).

Add about half (more or less) of the cauliflower & puree the soup.  I did this with an immersion blender but a regular blender is fine – just do it in batches & BE CAREFUL you don’t burn yourself.

Taste for seasoning.  Add salt or pepper or more curry paste or more lime or even stir in a bit more fresh ginger – depending on which version you went for.  If the soup is too thin, cook it with the top off until it thickens.  If it is too thick, add more water.

Heat the soup through & serve with a few whole roasted cauliflower florets in each bowl.  Drizzle with sour cream – if you are using it.  Serve!

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