Appetizer & SnackDifficultyEasyHoliday, Christmas & New YearsLunch & DInnerProductPure PumpkinSoups & SaladsThanksgiving, Autumn & Halloween
Vegan Turmeric Pumpkin Soup With Tahini
Antioxidant-rich turmeric gives this velvety and rich dairy-free soup a beautiful orange colour. Comforting on a cold day but delicious any time of year.
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
Directions
- Spice Mix: In small bowl, combine coriander, turmeric, cumin, cayenne and cinnamon.
- 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.
- Stir in broth, coconut milk and pumpkin. Simmer for 30 minutes; using immersion blender, blend until smooth. Stir in honey and lime juice.
- Ladle soup into serving bowls; top with dollop of lentils in centre. Drizzle with tahini and sprinkle with parsley. Serve with lime wedges.
Tips
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Serve soup with crispy pappadums or crackers.
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Soup will freeze well for up to 6 weeks.
