Ingredients
Ingredients (use vegan versions):
- 2 tablespoon dairy-free non-hydrogenated vegan margarine
- 1/4 cup chopped onion
- 1 1/2 teaspoon or more curry powder
- 1 tablespoon flour
- 2 cups canned pumpkin (unspiced, not pumkin pie mix)
- 1 teaspoon vegan brown sugar or any sweetener
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper
- 3 cups veggie broth
- 2 1/2 cup rich vegan soymilk
- 1 - 2 oz. silken tofu (not reduced fat)
Melt margarine and saute onions for three minutes until the onions are limp but not browned. Add the rest of the ingredients and simmer for about 10 minutes. You can thicken the soup by placing about 1 cup of the soup in a food processor with the siken tofu and puree completely until it is free of any solids or white spots. Return contents to soup and simmer for additional three minutes. It can be sprinkled with additional nutmeg upon serving. Enjoy!
Preparation time: 15 mins.