Ingredients
Scale
- 1 tablespoon vegan butter
- 1 tablespoon olive oil
- 1 medium leek, chopped (about 1 cup)
- 1 cup peeled, chopped Golden Delicious apple
- 1 tablespoon curry powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 cup dry white wine (optional)
- 1 can pumpkin puree
- 1 1/2 cups butternut squash or sweet potatoes, (optional for a thicker texture)
- 3 1/2 cups unsalted vegetable stock
- 1/2 cup coconut milk
- 2 tablespoons pure maple syrup
- Salt/Pepper as needed
Instructions
- Heat vegan butter and oil in a large pot oven over medium until butter melts.
- Add chopped leeks and apples; cook 6 minutes, stirring occasionally. If you don’t have leeks, use a yellow onion.
- Stir in curry powder, cinnamon, nutmeg; cook 1 minute. Increase heat to medium-high.
- Add wine; cook 2 minutes or until liquid is reduced and slightly syrupy, stirring to scrape up browned bits.
- Add pumpkin and stock to pan and coconut milk; bring to a boil.
- Reduce heat to medium-low, cover, and simmer 8 minutes or until apple is very tender.
- Place the pumpkin mixture in a blender. Blend until smooth. Return soup to pan; stir in maple syrup, salt, and pepper.
- If the soup is not thick enough blend a portion of the pumpkin soup with butternut squash or sweet potatoes.
- Divide soup among 4 bowls; top with coconut milk, pumpkin seeds, curry powder, shiitake bacon, and julienne-cut apples.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4