Roasted Vegan Curried Pumpkin Soup

Like most people I had a pumpkin leftover from Halloween this year so I decided to cut it up and stick in the freezer for soup, pie etc...

I have a problem with dairy so I always either take a recipe and remove the dairy or make up something that I think would be tasty.

First thing I did was roast up the pumpkin with olive oil and salt in the oven so it's soft and comes free from the rind easy.
I then mashed it up in a large bowl... it smelled so good I had to shoo my cat away from trying to taste it herself.

I used a crockpot ( my cauldron) but you can use a regular stock pot:

3/4- 1 cup of pureed pumpkin (or more if you're making a large portion)
2 cups of vegetable stock
1 medium sized onion diced
3 cloves of garlic (i love garlic)
1 medium carrot (diced or grind)
1 TBSP curry powder
1 1/2 TBSP Cumin
1 tsp or to taste Pumpkin Pie Spice *cinnamon, nutmeg, allspice, cloves
1/2 tsp fresh ground ginger root

I put all that in the crock pot and just let it simmer 6-8 hours

About 2 hours before eating I added
3/4 cup coconut milk (my vegan substitute for cream)

Blend together in blender or hand mixer.
Let cook for another hour and then serve.

I served it with fresh baked bannock bread.

Enjoy

 

Pumpkin is not a part of the traditional Swedish halloween dishes, so for me this sounds awsome as a munch all year around I will def. try it out, when I can find a pumpkin at the store.