In a post-tooth extraction/infection world, operating with ingredients on hand, the diet becomes overwhelmed by soup. Smooth soups. Good thing soup is a favorite – and easy. For a few days running, I’ve been on a semi-spicy black bean soup (a variation of this recipe) kick, but blended everything so as not to disturb the sensitive mouth. But today I had a bit of pumpkin leftover from something else, some must-use coconut milk and, most of all, hunger.
Hunger led me to the latest soup experiment, which is a take-off on my old go-to pumpkin curry soup recipe. In my updated version, I have guessed at the ratios – you can spice it to suit your own tastes, of course. I am not sure about the measurements. This is a super inexact recipe.
I added white beans to this because I wanted to thicken the soup a bit, add a bit of protein and a bit of texture. White beans don’t add much flavor, so this won’t ruin the flavor profiles of anything else you have going on.
New, improved (?), improvised pumpkin curry soup (vegan)
1 tablespoon (or so) olive oil
1 cup finely chopped onion
1 clove garlic, finely chopped
1 teaspoon curry
¼ teaspoon ground coriander
1/8 teaspoon cayenne
On medium heat, saute the onion until golden. Add garlic and spices, stir and cook for about two minutes. Remove from heat until other parts of the soup are ready.
1 cup water
1/4 cup (or so) coconut milk
2 teaspoons vegan bouillon cube or powder (or equivalent)
15 (or so) ounce white beans (I used rinsed, tinned beans)
Mix all the liquid ingredients together with white beans in container or pan you can use for blending. Blend together with an immersion blender. When smooth, add to the spice mixture and return to medium heat.
15 ounce can pumpkin (or the “meat” of a baked butternut squash)
I only had about half this amount of pumpkin, and you adjust to your taste. Obviously. Mix this pumpkin into the simmering soup base. Let simmer about 10 or 20 minutes.
Remove from heat and blend with the immersion blender.
1 cup coconut milk
Coriander garnish if desired
Return the blended soup to low heat, mix in coconut milk until warm enough to serve.