Plant-based curried pumpkin and sweet potato soup

Soups and Stews
Written By ANNA Test Kitchen

Perfect weather for comforting soup.

Ingredients

3 tablespoons vegan butter

1 onion, roughly chopped

2 cloves garlic, minced

2 tablespoons Madras curry paste

1 sweet potato, diced

1/4 cup white wine

2 cups canned pumpkin purée

1/2 cup apple sauce

3 cups good quality vegetable stock

1/4 cup honey

Coarse salt and freshly ground pepper, to taste

Pumpkin seeds, to garnish

Preparation

In large heavy saucepan, melt butter over medium-high heat. Add onions and cook until golden; add garlic and continue to cook for 1 minute. Add curry paste and sweet potatoes and cook for another 10 minutes. Add white wine, pumpkin, apple sauce, chicken stock and honey. Bring to boil; simmer for 30 minutes or until sweet potatoes are tender. Purée soup with hand blender. Season with salt and pepper. Garnish with sour pumpkin seeds.       

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

Previous

Plant-based fennel onion soup with croutons
Next

Lobster salad hand rolls with chili dipping sauce