Thursday, October 13, 2011
Vegan MoFo Day 13: Pumpkin Soup
I had a bunch of pumpkin left over from making those awesome pumpkin squares the other day so I decided I'd make a pumpkin soup. I had no idea what I was gonna do, but curry flavors sounded right to me.
Curried Pumpkin Soup
- 2 cups pumpkin
- 1 cup yellow split peas
- 2 cups water
- 5-8 curry leaves
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1.5 tsp sea salt
- 1 tbsp agave nectar
1. Soak split peas over night or during the day.
2. Add all ingredients except for the curry leaves and bring to a boil. Reduce heat to medium and simmer for 20 minutes.
3. Add curry leaves and cook another 10 minutes.
4. Remove curry leaves and blend until smooth.
Note: I use a hand mixer but a blender would work just the same. Just be careful because the soup is hot.