Vegan Turmeric Pumpkin Soup with Tahini

Ingredients:

Spice Mix:

2 tsp (10 mL) ground coriander

2 tsp (10 mL) turmeric powder

2 tsp (10 mL) ground cumin

1/4 tsp (1 mL) cayenne pepper

1/4 tsp (1 mL) cinnamon

 

Pumpkin Soup with Tahini:

2 tbsp (30 mL) coconut oil

1 large onion, chopped

1 carrot, peeled and chopped

2 cloves garlic, minced

1 tbsp (15 mL) grated fresh ginger

2 tsp (10 mL) salt

4 cups (1 L) vegetable broth

1 can (400 mL) coconut milk

1 can (796 mL) E.D.SMITH® Pure Pumpkin

1/4 cup (60 mL) honey

2 tbsp (30 mL) lime juice

1 cup (250 mL) cooked lentils

1/2 cup (125 mL) tahini paste, at room temperature

1/4 cup (60 mL) chopped fresh parsley

Lime wedges

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Preparation:

  1. Spice Mix: In small bowl, combine coriander, turmeric, cumin, cayenne and cinnamon.
  2. Pumpkin Soup with Tahini: Heat oil in large saucepan or Dutch oven set over medium heat; cook onion and carrot for 5 minutes. Add garlic, ginger, salt and prepared spice mix; cook for 1 to 2 minutes or until fragrant.
  3. Stir in broth, coconut milk and pumpkin. Simmer for 30 minutes; using immersion blender, blend until smooth. Stir in honey and lime juice.
  4. Ladle soup into serving bowls; top with dollop of lentils in centre. Drizzle with tahini and sprinkle with parsley. Serve with lime wedges.

Per 1/8 recipe: Calories 330, Fat 22g, Saturated Fat 13g, Cholesterol 0mg, Sodium 980mg, Carbohydrate 31g, Fibre 8g, Sugars 15g, Protein 9g

Tips:

  1. Serve soup with crispy pappadums or crackers.
  2. Soup will freeze well for up to 6 weeks.