Vegan Coconut Pumpkin Soup

We are in transition right now.  I haven’t discussed it on this blog at all yet, but here’s the gist of it.  We are moving to another country, one that is nothing like Canada.  We are leaving for the Dominican Republic in a few months for an indefinite stay there.

Anyways, part of this move involves selling some of the bigger things which we a) aren’t going to move down there with us and b) aren’t wanting to put into storage for when we return to Canada.  One of these things was our upright freezer.  We sold it on Friday to a lovely couple.  This meant emptying the freezer and trying to cram everything into the upper freezer compartment of our fridge.  Luckily any left over meats and junk in the freezer was sent home with Levi’s brother earlier in the day so only a bit remained to be crammed into the freezer amongst my flours and seeds.

This is when I realized/remembered I had an overabundance of pureed pumpkin that I had froze in ziploc bags last October.  Also, ziploc baggies of grated zucchini in 2 cup measurements.  I don’t even remember why I chose 2 cup measurements but nonetheless, I have lots of stuff to use up.

Here’s my first ‘use up the pumpkin’ recipe.  I made this Sunday morning before we headed out and then had a few friends over for a quick lunch on Sunday afternoon.  Everyone enjoyed it, and it was super easy to make.  Definitely something I’ll make again if the other pumpkin recipes I picked out seem too involved.

Vegan Coconut Pumpkin Soup

• 1 onion, diced (I used a red onion)
• 3 Tbsp vegan margarine
• 2 cups vegetable broth
• 1 14oz can of coconut milk
• 2 1/2 cups pureed pumpkin (or you can use 1 can of pumpkin)
• 1/2 tsp curry powder
• 1/2 tsp cumin
• 1/2 tsp ginger
• dash salt

Saute the onions in the margarine for 3-5 mins until they become soft.  Add the remaining ingredients and stir to combine.  Let simmer over low heat at least 15 minutes, stirring occasionally.

I have some left over which I am having for lunch today.  I’ll take a picture then.