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creamy curried pumpkin soup

Today is World Plant Milk Day so I thought I’d share a new recipe using one of my favourite dairy-free milks. I've been really enjoying soups this winter and this one warmed me right up! Made with Japanese pumpkin, red curry paste and Califia Farms Unsweetened almond milk, it's smooth and creamy but with a spice kick from the red curry.

This plant milk is perfect for savoury recipes such as this one because it has no added sugar and the flavour works perfectly with the pumpkin and curry. I've been loving how thick and creamy it is while still remaining light.

If you like spicy food, you can adjust the red curry paste to your taste. This still had a kick for me but you can add more if you like, or less if you prefer a more mild taste.

I hope you'll try this recipe this winter and let it warm you right up.


500g Jap Pumpkin, peeled and cut

1 small red onion

2 cloves garlic 1 cube ginger

1 tbsp red curry paste 2 cups Califia Unsweetened almond milk

1L vegetable stock

1 tbsp olive oil

Handful fresh coriander leaves

Half a lime juice

Salt & pepper to taste

  1. In a large pot heat the olive oil. Add the chopped onion, garlic and ginger. Cook for 2 to 3 mins until is softens.

  2. Add the red curry paste and vegetable stock and stir to dissolve the curry paste.

  3. Add the chopped pumpkin and the Califia unsweetened almond milk. Then add the lime juice. Stir through and reduce heat to a low.

  4. After about 10 mins, add the fresh coriander leaves and season with salt and pepper. Cook for a further 15 mins or until the pumpkin has softened.

  5. Once the pumpkin is tender, transfer to a blender or use a handheld blender and blend down until the soup is smooth.

  6. Divide into bowls and serve warm.


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