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Vegan Tom Yum Noodle Soup

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A rich and comforting creamy pumpkin curry soup with a blend of savory, sweet, and spiced flavors, perfect for chilly days.

Ingredients

  1. 1 tablespoon olive oil
  2. 1 onion, chopped
  3. 3 cloves garlic, minced
  4. 1 tablespoon ginger, grated
  5. 2 tablespoons curry powder
  6. 1/2 teaspoon ground turmeric
  7. 1/2 teaspoon ground cinnamon
  8. 1 (15-ounce) can pumpkin puree
  9. 1 can (14 ounces) full-fat coconut milk
  10. 3 cups vegetable broth
  11. Salt and pepper to taste
  12. Optional toppings: fresh cilantro, pumpkin seeds, a dollop of sour cream or yogurt

Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

  1. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  2. Stir in the curry powder, turmeric, and cinnamon, allowing the spices to toast for 1-2 minutes.
  3. Add the pumpkin puree, coconut milk, and vegetable broth, stirring to combine. Bring the mixture to a simmer.
  4. Let the soup simmer for 20 minutes, stirring occasionally to prevent sticking.
  5. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh cilantro, pumpkin seeds, or a dollop of sour cream or yogurt.

Notes

  1. If the soup is too thick, add more vegetable broth or water to adjust the consistency.
  2. You can add extra vegetables like carrots, sweet potatoes, or bell peppers for more texture and flavor.
  3. This recipe is versatile; feel free to adjust the spices to your taste.
  4. Make sure to blend the soup thoroughly for a smooth, creamy texture.
  5. For a spicier version, add cayenne pepper or chopped chili.

Nutrition

Find it online: https://thefamilycooking.com/vegan-tom-yum-noodle-soup/