For the 18th (!) Annual Christmas, Chanukkah, Curry, and Cakes Party & Swap for some 25 of my girl tribe, I kept the menu simple, healthful, beautiful, and delicious.
This one time buffet dinner morphed into a cocktail party-swap a few years back and then, last year, into a moveable feast and swap featuring curried pumpkin soup. Soup is self-serve from the stove, but I make it festive with a buffet of toppings. This year’s tasty accompaniments were vegan blue cheese-chutney cole slaw, quartered persimmons, and vegan sugar cookies. Oh, and wine. Lots of wine.
This year’s soup creation was superior to last and I am pleased to share it with you, as I wouldn’t change a thing.
Vegan Pumpkin Coconut Curry Soup
Yield: 10 cups
1- 29 ounce can pureed pumpkin
1-15.5 ounce can lite coconut milk
1-30 gram package Jaswant’s Kitchen Chana Masala seasoning packet or the equivalent (you may prefer less–it is spicy)
4 cups vegetable stock or broth
Toppings bar: grated coconut, sliced green onions, roasted pumpkin seeds, dried cranberries or cherries, etc.
Whisk together all ingredients except toppings in a large soup pan or Dutch oven and bring to a simmer over medium to medium-high heat. Simmer, stirring occasionally, until heated through. Serve topped as desired.