This post is part of the Virtual Vegan Potluck. Click on the Back and Forward links at the bottom of the page to go directly to the previous and next recipes. =)
I *love* this soup. You can make it as spicy or mild as you like (I like it HOT), it’s pretty much fool proof, and it’s delicious. Honestly, I was never a huge pumpkin fan. That was until I made this soup and pumpkin dumplings one year for Thanksgiving. This almost tastes like a creamy potato soup or a corn chowder. It makes good lunch by itself, and a great soup to dip (vegan) grilled cheese in.
*The original recipe called for jalapeno-cilantro salsa, but I buy jalapeno salsa and mix in cilantro paste to taste.
I like to use at least 1 tablespoon of curry paste, but you can add as much as you like. Since curry pastes can have varying degrees of heat, try adding as directed on the packaging. For this one I used 2 tablespoons and it had a good kick.
Heat the olive oil in a heavy pot over medium-low heat and add the garlic, cumin and curry paste; stir for one minute.
Add the pumpkin, fire roasted tomatoes with green chiles, roasted corn, and salsa. Stir to combine.
Add the broth. Heat through to a simmer, and add the coconut milk. Season with sea salt and ground pepper, cilantro and agave. Heat through gently and bring to a slow simmer.
Taste test and add the fresh lime juice to brighten the flavor. Stir. Add more spice if you need more heat; add more agave and/or coconut milk if you need less heat.
This soup goes great with Cheddar Bay Biscuits. For this meal, we decided to dip in some homemade crusty bread and grilled cheese made with Daiya mozzarella.