This slightly-spicy soup only tastes creamy and indulgent, it’s actually quite healthy so go ahead and have seconds.
By Kelly Morisson
- 1 small onion, finely chopped
- ½ teaspoon minced garlic
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 2 (15 ounce) cans unsweetened pumpkin puree
- 2-3 tablespoons sweetener (eryhtritol, sugar, brown sugar, etc.)
- 2 cups veggie broth
- 1 cup unsweetened almond milk
- salt and pepper, to taste
- dark chocolate, to serve
- Heat a greased Dutch oven over medium high heat. Add in the finely chopped onions and cook until slightly browned, stirring occasionally, about 3-5 minutes. Add in minced garlic, curry powder, and garam masala, and cook for another minute. Stir in the pumpkin puree. Add in the sweetener, veggie broth, and almond milk and stir until combined.
- Bring the soup to a boil, boil for a minute, and reduce to a simmer. Simmer for at least 20 minutes or up to an hour, keeping in mind that the soup gets richer and more flavorful the longer it cooks. Puree using an immersion blender (or puree in batches in a standard blender) and salt and pepper to taste. Divide amongst six bowls, serve with shaved dark chocolate on top, and bask in your elegance. Devour.