Vegan Keto Ginger Pumpkin Curry Soup
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Brrrr…soup season is certainly upon us (or not, if you’re reading this from the future…). It’s chilly outside; it’s chilly inside; and everyone is sniffling. This vegan keto ginger pumpkin curry soup fixes all of those issues for me, and tastes darn delicious, too!
So, the name pretty much tells it all. The main flavors are ginger and curry powder and the main veggie is pumpkin (which is actually a squash, which is technically a fruit, but work with me). That’s pretty much what you need to include to get the feel of this. All the other ingredients have easy substitutions that won’t really change the taste or function of this soup as a warming vegan keto meal. In truth, even the pumpkin can be subbed out for butternut squash without too much difference (and, if you are doing a cyclical vegan keto diet where you incorporate a little resistant starch into your meals here and there, sweet potato mash/puree could be subbed for the pumpkin as well).
Like I mentioned before, this soup really makes my day whenever I’m both chilly and have a stuffy nose (which is pretty much October-April/May) because not only is it delicious, but it’s also super easy to make. There is pretty much just one step: put everything in a pot and cook until done. Simple enough, right?
Notes on Making Vegan Keto Ginger Pumpkin Curry Soup
- My favorite curry powder is madras. It’s got a nice kick to it that I find delicious, and helpful for clearing my sinuses. You could use any type of curry powder that you like, though!
- Like I mentioned before, the pumpkin can be replaced by butternut squash or sweet potato puree.
- If you cannot tolerate soy, you could either replace the tofu with a soy-free hemp tofu (making this soup paleo) or whatever plant-based protein you prefer.
- If you don’t like or cannot tolerate coconut, you could really replace the coconut milk with any unsweetened, non-dairy milk. The thicker and creamier, the better. If you are using a lower-fat option, adding in a tablespoon of olive oil can add some richness back in.
- The vegetables in this recipe are just what I had on hand at the time. You could pretty much use whatever you want – cauliflower, zucchini, kale, bok choy, cabbage, brussels sprouts…the possibilities are endless!
- While I strive to provide accurate macronutrient and caloric information, different brands and varieties of ingredient may have different nutritional values, so your calculations may vary!
This warming, nutrient-dense low carb vegan soup is the perfect comfort food for a chilly day!
- 1 can full-fat coconut milk (13.5oz/400ml)
- 1 cup (240g) pumpkin purée
- 1-2 tbsp grated ginger
- 1 cup vegetable broth
- 1 tbsp curry powder (I used madras, for a little kick)
- 1 block tofu, cubed (14oz/400g)
- 2 cups (140g) broccoli florets
- 2 handfuls (30g) baby spinach
- Basically, grab a pot and bring everything but the tofu, broccoli and spinach to a simmer on medium-low heat. Then, add in the vegetables and tofu cubes and cook for another 15 minutes, until the broccoli is tender and the spinach has wilted. Then enjoy!