Curried Pumpkin Soup

I have recently started experimenting with curry, yellow curry to be exact. With a medium “heat” if it can be called hot at all. It is the most common curry sold at grocery stores. I have also started making homemade almond milk and cashew cream.

While searching for a recipe to combine curry and cashew cream with the help of I found Joy the Baker’s Curried Pumpkin Soup.
Since I followed Joy’s recipe exactly I won’t repost it here, so please follow the link above to her awesome blog!

Here is the soup I made following Joy the Baker’s fantastic recipe:
 curried pumpkin soup

The soup is absolutely delicious and the perfect comfort food for a chilly Fall, Winter, or even Spring night. Joy used fresh pumpkins that she roasted in her oven, but since I made this in the Spring I opted for canned pumpkin. Be sure to buy only canned pumpkin and not pumpkin pie, you do not want the extra spices! This soup is also great served chilled!

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