Your going to love this. When the days get shorter and darker and colder, it’s soup time once again. But I must admit I enjoy a good bowl of soup all year round!
Try this hearty soup. It will be a small sensation at your next party, or when having friends or family over for the holidays, - that’s for sure.
Autumn Vegan Feeling Soup
Heat the oil in a large saucepan over medium-high heat. Sauté the onions over medium heat 6 – 7 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, nutmeg and sauté about 1 minute, careful not to let the spices burn. Stir in the tomatoes, pumpkin, and carrot, and continue to cook and stir about 5 minutes. Pour vegetable broth into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanut butter until smooth. If the mixture is too thick, add a little soy milk. Season with red Thai curry paste and pepper. Serve piping hot, topped with chopped peanuts and parsley.